Chicken and Wild Rice Casserole with Butternut Squash and Cranberries

Ingredients

  • 1 cup uncooked wild rice blend 3 cups cooked

  • 4 tablespoons olive oil divided

  • 1 1/4 pounds boneless skinless chicken thighs cut into bite-sized pieces

  • 1 medium yellow onion diced

  • 1 small butternut squash about 1 1/2 pounds, peeled and cut into 1/2-inch pieces (about 5 cups cubes)

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1 tablespoon chopped fresh thyme plus additional for garnish

  • 3/4 cup dried cranberries

  • 1/2 cup freshly grated Parmesan cheese divided (about 2 ounces)

Instructions

  1. Cook the rice according to package directions. Drain off any excess cooking liquid and set aside.

  2. Preheat your oven to 350 degrees F. Lightly coat a 9x13-inch baking dish with cooking spray and set aside.

  3. In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the diced chicken and sauté until the chicken is cooked through and no longer pink on the inside, about 6 minutes. Remove to a paper towel-lined plate and set aside.

  4. With a paper towel, carefully wipe the skillet clean. Heat the remaining 2 tablespoons olive oil over medium. Add the diced squash, onions, salt, and pepper. Sauté until the onion begins to soften, about 2 minutes. Cover and cook, stirring occasionally, until the squash is tender but still retains some chew, about 6-8 minutes. Stir in the thyme, cranberries, reserved chicken, rice, and 1/4 cup Parmesan.

  5. Transfer the mixture to the prepared baking dish. Bake in the oven for 20 minutes, then remove from the oven and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake 5 additional minutes, until the cheese melts. Sprinkle with additional chopped fresh thyme and serve warm.

Recipe from wellplated