Description
A comforting casserole filled with tender chicken, creamy butternut squash, and nutty wild rice, perfect for chilly evenings.
Ingredients
Scale
- 1 cup uncooked wild-and-brown-rice blend
- 1½ pounds boneless, skinless chicken thighs (trimmed of excess fat)
- 4 tablespoons extra virgin olive oil (divided)
- ½ teaspoon kosher salt (divided)
- ½ teaspoon ground black pepper (divided)
- 1 small butternut squash (about 1½ pounds)
- 1 medium yellow onion (diced, about 1½ cups)
- 1 tablespoon fresh thyme (plus more for garnish)
- ¾ cup dried cranberries
- ½ cup shredded Parmesan cheese (about 2 ounces, divided)
- ½ cup chopped raw pecans or walnuts
Instructions
- Prepare the rice: Cook the rice blend according to the package instructions. You’ll need around 3 cups once cooked. Set aside.
- Cook the chicken: Preheat the oven to 425°F and place a rack in the center. Line a 9×13-inch baking dish with foil or parchment for easier cleanup. Arrange the chicken thighs in a single layer, tucking any loose edges underneath. Drizzle with 2 tablespoons of olive oil and sprinkle with ¼ teaspoon each of salt and pepper. Roast until the internal temperature reaches 165°F (about 20 minutes). Transfer the chicken to a plate, cover, and let rest for 10 minutes. Lower the oven to 350°F and remove the foil or parchment.
- Prep the squash: While the chicken rests, peel the butternut squash. Trim both ends, cut it in half lengthwise, and scoop out the seeds. Dice into ½-inch cubes to yield roughly 4 cups.
- Sauté the vegetables: Heat the remaining 2 tablespoons of oil in a deep skillet over medium heat. Add the diced squash and onion, along with the remaining ¼ teaspoon of salt and pepper. Sauté for about 2 minutes until the onion softens. Cover and continue cooking, stirring occasionally, until the squash is fork-tender yet slightly firm—around 6 to 8 minutes.
- Combine the casserole base: Cut the cooked chicken into bite-sized chunks. Stir it into the skillet with the cooked squash mixture. Add the thyme, cranberries, ¼ cup of Parmesan, and the cooked rice. Mix well to evenly incorporate all the flavors.
- Assemble: Spray the same 9×13-inch dish with nonstick spray (no need to wash it). Transfer the mixture into the dish and spread it evenly.
- Bake: Bake uncovered at 350°F for 15 minutes. Then top with chopped nuts and the remaining ¼ cup of Parmesan. Continue baking for another 8–10 minutes until the cheese melts and the nuts are golden. Finish with a sprinkle of fresh thyme before serving warm.
Notes
Make ahead and refrigerate until ready to bake. Perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 90mg