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Butternut Squash, Chicken & Wild Rice Casserole

This butternut squash, chicken, and wild rice casserole is cozy and chock full of veggies and chicken! Cold weather means belly-warming hearty casseroles like this one! Tender chicken bits, sweet butternut squash, wild rice, and cranberries are the perfect combination!

Ingredients :

  • 1 cup wild and brown rice blend uncooked
  • 1 ½ pounds boneless skinless chicken thighs trimmed of excess fat
  • 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 fresh thyme leaves chopped, plus additional for garnish
  • ¾ cup dried cranberries
  • ½ cup shredded Parmesan cheese divided
  • ½ cup chopped pecans or walnuts

Directions :

  • 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.

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