Chicken And Wild Rice Casserole With Butternut Squash And Cranberries Recipes

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CHICKEN AND WILD RICE CASSEROLE WITH BUTTERNUT SQUASH AND CRANBERRIES



Chicken and Wild Rice Casserole with Butternut Squash and Cranberries image

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!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 55m

Number Of Ingredients 10

1 cup uncooked wild rice blend (3 cups cooked)
4 tablespoons olive oil (divided)
1 1/4 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))
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh thyme (plus additional for garnish)
3/4 cup dried cranberries
1/2 cup freshly grated Parmesan cheese (divided (about 2 ounces))

Steps:

  • 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.

Nutrition Facts : TransFat 0.02 g, ServingSize 1 (of 6), Calories 476 kcal, Carbohydrate 61 g, Protein 26 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 97 mg, Fiber 6 g, Sugar 25 g, UnsaturatedFat 11 g

CHICKEN AND WILD RICE CASSEROLE WITH BUTTERNUT SQUASH AND CRANBERRIES RECIPE



Chicken and Wild Rice Casserole with Butternut Squash and Cranberries Recipe image

Provided by rbotzl01

Number Of Ingredients 10

1 cup uncooked wild rice blend (3 cups cooked)
4 tablespoons olive oil, divided
1 1/4 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)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh thyme, plus additional for garnish
3/4 cup dried cranberries (I prefer the ones with reduced sugar)
1/2 cup freshly grated Parmesan cheese, divided (about 2 ounces)

Steps:

  • 1. Cook the rice according to package directions. Drain off any excess cooking liquid and set aside. 2. Preheat your oven to 350 degrees F. Lightly coat a 9x13-inch baking dish with cooking spray and set aside. 3. 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. 4. 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. 5. 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.

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