Butternut Squash, Chicken & Wild Rice Casserole
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6
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Calories
514 kcal
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Course
Main Course, Dinner
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Cuisine
American
Butternut Squash, Chicken & Wild Rice Casserole
Description
The Butternut Squash, Chicken & Wild Rice Casserole features boneless skinless chicken thighs roasted first to retain moisture, alongside a mix of cooked wild and brown rice. Roasted butternut squash adds sweetness and soft texture, complemented by fragrant fresh thyme. Dried cranberries contribute tart bursts, while Parmesan cheese and chopped pecans add savory and crunchy notes, respectively.
Precooked rice is combined with other ingredients in a baking dish to finish in the oven, achieving a cohesive casserole with a rich flavor profile and tender textures from both the meat and vegetables. The use of nuts adds contrast in mouthfeel while the cheese binds the components.
This casserole suits cozy dinners and can be served as a main dish alongside light sides or salads. It balances protein, starch, and vegetables in one preparation.
Leftovers store well in the refrigerator, covered tightly and eaten within four days.
Ingredients
- 1 cup wild rice uncooked, blend
- 1 cup brown rice uncooked, blend
- 1 ½ pounds chicken thigh trimmed of excess fat, boneless, skinless
- 4 tablespoons olive oil divided
- ½ teaspoon kosher salt divided
- ½ teaspoon black pepper divided
- 1 small butternut squash about 1 ½ pounds
- 1 medium yellow onion cut into ¼" dice, about 1 ½ cups
- 1 tablespoon thyme chopped, plus additional for garnish, fresh leaves
- ¾ cup dried cranberries
- ½ cup Parmesan Cheese divided, shredded
- ½ cup pecans or walnuts, chopped
Instructions
- Place a rack in the center of your oven and preheat oven to 425°F.
- Cook the rice according to the package instructions. Drain off any excess cooking liquid and set aside (you should have about 3 cooked cups).
- Lay a large piece of aluminum foil or parchment paper in the bottom of a 9×13 baking dish. Arrange chicken thighs in a single layer on top, tucking the loose side portion of each thigh underneath. Drizzle with 2 tablespoons of the oil. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
- Bake until the chicken thighs reach 165°F, about 20 minutes. Immediately transfer from the dish to a plate and cover. Let rest 10 minutes. Reduce the oven temperature to 350°F. Discard the foil or parchment and keep the pan handy.
- While the chicken cooks, peel the butternut squash and trim off the top and bottom ends. Cut the neck away from the round base, then stand the base up on its flat end and cut it in half from top to bottom. Scoop out the seeds and discard. Cut the squash (both base and neck) into ½" cubes (you should have about 4 cups cubes).
- In a large, deep skillet with a tight-fitting lid, heat the remaining 2 tablespoons oil over medium heat. Add squash, onion, and remaining ¼ teaspoon salt and ¼ teaspoon 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, 6 to 8 minutes.
- Once the chicken has rested, cut it into bite-sized pieces. Add it to the pan with the squash, then add thyme, cranberries, ¼ cup of the Parmesan, and rice. Stir to combine.
- Lightly coat with nonstick spray the same 9×13 dish you used to bake the chicken (no need to wash it in between). With a large spoon, scoop the squash and rice mixture into the dish, spreading it into an even layer.
- Bake for 15 minutes, then remove the casserole from the oven and sprinkle nuts and remaining ¼ cup Parmesan on top. Bake 8 to 10 additional minutes, until cheese is melted and nuts are toasted and crisp. Sprinkle with additional chopped fresh thyme and serve warm.
Notes
- Store leftovers in the casserole dish covered with plastic wrap in the fridge for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514 | 26% |
| Carbohydrates | 51g | 17% |
| Protein | 31g | 62% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 113mg | 38% |
| Sodium | 437mg | 18% |
| Potassium | 913mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 13435IU | 269% |
| Vitamin C | 29mg | 32% |
| Calcium | 189mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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