Chicken and Wild Rice Casserole with Butternut Squash and Cranberries
User Reviews
0
0 reviews
Unrated
-
Prep Time
25 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
6 servings (or 4 smaller servings)
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Calories
476 kcal
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Course
Main Course
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Cuisine
American
Chicken and Wild Rice Casserole with Butternut Squash and Cranberries
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A cozy and filling chicken and wild rice casserole made with butternut squash and cranberries. This easy and healthy chicken dinner is a winner every time!
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Ingredients
- 1 cup uncooked wild rice blend 3 cups cooked
- 4 tablespoons extra-virgin olive oil divided
- 1 ¼ 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)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon chopped fresh thyme plus additional for garnish
- ¾ cup dried cranberries I prefer the ones with reduced sugar
- ½ cup freshly grated Parmesan cheese divided (about 2 ounces)
Instructions
- Cook the rice according to package directions. Drain off any excess cooking liquid and set aside.
- Preheat your oven to 350 degrees F. Lightly coat a 9x13-inch baking dish with cooking spray and set aside.
- 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.
- 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.
- 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.
Notes
- To freeze: Bake the casserole completely, then let cool to room temperature. Cover it tightly, then freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat, covered, in a 350 degree oven until warmed through.
- You could also try freezing the casserole unbaked. Again, let thaw overnight in the refrigerator, then bake as directed.
Nutrition Information
Show Details
Serving
1(of 6)
Calories
476kcal
(24%)
Carbohydrates
61g
(20%)
Protein
26g
(52%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.02g
Cholesterol
97mg
(32%)
Potassium
811mg
(23%)
Fiber
6g
(24%)
Sugar
25g
(50%)
Vitamin A
12211IU
(244%)
Vitamin C
27mg
(30%)
Calcium
155mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings (or 4 smaller servings)
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 476kcal | 24% |
| Carbohydrates | 61g | 20% |
| Protein | 26g | 52% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 97mg | 32% |
| Potassium | 811mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 25g | 50% |
| Vitamin A | 12211IU | 244% |
| Vitamin C | 27mg | 30% |
| Calcium | 155mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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