Chicken and Wild Rice Casserole with Butternut Squash and Cranberries

1 cup uncooked wild rice blend (3 cups cooked)*

4 tbsp olive oil, divided

1 ¼ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1 medium yellow onion, diced

1 small butternut squash, peeled and cut into ½ inch pieces

salt and pepper, to taste

1 tsp dried thyme

¾ cup dried cranberries

½ grated Parmesan cheese, divided

Notes

*I used about 2 cups brown rice, and 1 cup leftover wild rice.

Cook the rice according to package directions.

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

In a large 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, about 6 minutes. Remove to a paper towel-lined plate and set aside.

Heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced squash, onion, and 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 ¼ cup Parmesan.

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 ¼ cup Parmesan cheese. Bake 5 additional minutes, until the cheese melts. Sprinkle with additional chopped fresh thyme and serve warm.

Print Options:

Chicken and Wild Rice Casserole with Butternut Squash and Cranberries