Chicken and Wild Rice Casserole with Butternut Squash and Cranberries

Name: Chicken and Wild Rice Casserole with Butternut Squash and Cranberries
Prep time: 25 min
Cook time: 20 min
Total time: 55 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 cup uncooked wild rice blend (3 cups cooked); 4 tablespoons extra-virgin 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 ground 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))

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!

⏱️ 55 min 🔪 Prep: 25 min 🔥 Cook: 20 min 📊 Medium ⭐ 4.8 (142) 👁️ 5 views

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Chicken and Wild Rice Casserole with Butternut Squash and Cranberries

Foto: Well Plated

Ingredients

6 servings

1 cup uncooked wild rice blend (3 cups cooked)
4 tablespoons extra-virgin 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 ground 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.