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Healthy Butternut Squash, Chicken, & Wild Rice Casserole

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 520
A hearty and nutritious casserole combining tender chicken, sweet butternut squash, dried cranberries, and wild rice for a wholesome meal.

Ingredients

Rice

  • 1 cup uncooked wild-and-brown-rice blend

Chicken

  • 1.5 pounds boneless, skinless chicken thighs (trimmed of excess fat)

Vegetables & Oils

  • 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 

  • Cook the rice blend according to package instructions; set aside.
  • Roast the chicken at 425°F (220°C) with 2 tbsp olive oil, salt, and pepper until internal temp reaches 165°F (about 20 min). Rest, then chop into chunks.
  • Peel and dice the butternut squash. Sauté with onion, remaining oil, salt, and pepper until tender (~8 min).
  • Mix chicken, squash, thyme, cranberries, ¼ cup Parmesan, and rice. Transfer to a sprayed baking dish.
  • Bake at 350°F (175°C) for 15 min, then top with nuts and remaining Parmesan. Bake 8–10 min until cheese melts and nuts are golden. Garnish with thyme.

Notes

Ensure the chicken reaches the proper internal temperature for safety.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Butternut Squash, Casserole, Chicken, healthy