Chicken and Wild Rice Casserole with Butternut Squash
Ingredients
-
1
cup
uncooked wild rice blend
-
3
cups
cooked wild rice
-
4
tablespoons
olive oil
-
1 ¼
pounds
boneless skinless chicken thighs
-
1
medium
yellow onion
-
1
small
butternut squash
-
½
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
-
1
tablespoon
chopped fresh thyme
-
¾
cup
dried cranberries
-
½
cup
freshly grated Parmesan cheese
Instructions
- Cook the wild rice according to package directions and set aside.
- Preheat the oven to 350°F and prepare a baking dish.
- In a skillet, heat 2 tablespoons of olive oil and sauté the chicken until cooked through.
- Remove the chicken and wipe the skillet clean.
- Add the remaining olive oil, squash, onion, salt, and pepper to the skillet and sauté until the onion softens.
- Cover and cook until the squash is tender.
- Stir in thyme, cranberries, chicken, rice, and ¼ cup of Parmesan.
- Transfer the mixture to the baking dish, bake for 20 minutes, then add remaining Parmesan and bake for an additional 5 minutes.
Nutrition Facts (estimated)
Servings
6 servings
Calories
476
Total fat
16g
Total carbohydrates
61g
Total protein
26g
Sodium
20mg
Cholesterol
97mg
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