Chicken and Wild Rice Casserole with Butternut Squash and Cranberries
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Recipe by Well Plated by Erin Clarke.
Ingredients
Scaled from 6. Cooking times barely change.
- ⅛ cup uncooked wild rice blend (3 cups cooked)111 cal
- ⅔ tbsp extra-virgin olive oil (divided)88 cal
- ¼ lb boneless skinless chicken thighs (cut into bite-sized pieces)167 cal
- ⅛ medium yellow onion (diced)7 cal
- ⅛ small butternut squash (about, peeled and cut into 1/2-inch pieces about 5 cups cubes)not counted
- a pinch of kosher salt0 cal
- a pinch of ground black pepper0 cal
- ⅛ tbsp chopped fresh thyme (plus additional for garnish)0 cal
- ⅛ cup dried cranberries90 cal
- ⅛ cup freshly grated Parmesan cheese (divided about)36 cal
Contains milk
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
1 ingredient we couldn't weigh, so the real figure is higher than this.
Method
- 01
Cook the rice according to package directions. Drain off any excess cooking liquid and set aside.
- 02
Preheat your oven to 350 degrees F. Lightly coat a 9x13-inch baking dish with cooking spray and set aside.
- 03
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.
- 04
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.
- 05
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.