Chicken and Squash Wild Rice Casserole
Ingredients
-
1
cup
dry unseasoned wild rice blend
-
2 ½
tablespoons
olive oil
-
1 ½
lbs
boneless skinless chicken breasts, chopped into bite-size pieces
-
1
medium
onion, diced
-
1
large rib
celery, diced
-
20
oz
peeled and cubed butternut squash, cut into ½” cubes
-
½
teaspoon
salt
-
½
teaspoon
black pepper
-
1
teaspoon
dried thyme
-
½
teaspoon
dried marjoram
-
⅔
cup
fresh cranberries
-
¼
cup
reduced sodium fat free chicken broth
-
2
oz
freshly finely shredded parmesan cheese
Instructions
- Cook the wild rice according to package instructions and set aside.
- Preheat the oven to 350°F and lightly mist a 9x13 baking dish with cooking spray.
- In a large skillet, heat 1 ½ teaspoons of olive oil over medium-high heat, add the chicken, season with salt and pepper, and cook until done.
- Remove the chicken and set aside. In the same skillet, add the remaining olive oil, onions, celery, butternut squash, salt, and pepper, cooking until the onions soften.
- Cover and cook for about 8 minutes until the squash is tender.
- Stir in the cooked rice, chicken, thyme, marjoram, cranberries, broth, and half of the parmesan until well combined.
- Transfer the mixture to the baking dish, sprinkle the remaining parmesan on top, and bake for 25 minutes.
Nutrition Facts (estimated)
Servings
6
Calories
378
Total fat
12g
Total carbohydrates
35g
Total protein
34g
Sodium
0mg
Cholesterol
0mg
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