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Healthy Butternut Squash, Chicken, & Wild Rice Casserole

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 520
A hearty and nutritious casserole combining tender chicken, sweet butternut squash, dried cranberries, and wild rice for a wholesome meal.

Ingredients

Rice

  • 1 cup uncooked wild-and-brown-rice blend

Chicken

  • 1.5 pounds boneless, skinless chicken thighs (trimmed of excess fat)

Vegetables & Nuts

  • 1 small butternut squash (about 1.5 pounds)
  • 1 medium yellow onion (diced (about 1.5 cups))
  • 1 tablespoon fresh thyme (plus more for garnish)
  • 0.75 cup dried cranberries
  • 0.5 cup shredded Parmesan cheese (about 2 ounces, divided)
  • 0.5 cup chopped raw pecans or walnuts

Oils & Seasonings

  • 4 tablespoons extra virgin olive oil (divided)
  • ½ teaspoon kosher salt (divided)
  • ½ teaspoon ground black pepper (divided)

Instructions 

  • Cook the rice blend according to package instructions; set aside.
  • Preheat oven to 425°F. Roast chicken with 2 tbsp olive oil, ¼ tsp salt and pepper until internal temp reaches 165°F (about 20 min). Rest, then chop into chunks.
  • Peel and dice butternut squash. Sauté squash and onion in remaining oil with salt and pepper until tender, about 6-8 min.
  • Mix chicken, squash, thyme, cranberries, ¼ cup Parmesan, and rice. Transfer to a sprayed baking dish.
  • Bake at 350°F for 15 min, then top with nuts and remaining Parmesan. Bake another 8-10 min until cheese melts and nuts are golden. Garnish with thyme before serving.

Notes

Ensure the chicken reaches 165°F for safety.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: butternut squash, Casserole, chicken, healthy