Chicken and Wild Rice Casserole with Butternut Squash and Cranberries

A Cozy Autumn Meal: My Chicken and Wild Rice Casserole

As a busy working mom, finding time to cook a delicious and nutritious dinner can sometimes feel like a Herculean task. But trust me, this Chicken and Wild Rice Casserole is a lifesaver! It's hearty, flavorful, and incredibly satisfying, perfect for a chilly autumn evening or a comforting weekend meal. The best part? It’s surprisingly easy to put together, even on a hectic weeknight.

The inspiration for this recipe came from my desire to create a dish that embraced the vibrant colors and flavors of fall. I love the sweetness of butternut squash, the tartness of cranberries, and the earthy notes of wild rice. Combined with tender chicken and a sprinkle of Parmesan cheese, this casserole is a true autumn masterpiece. The recipe is incredibly versatile too – feel free to adjust the ingredients to your liking. Don't have fresh thyme? Dried thyme works just as well. Prefer a different type of rice? Go for it! The beauty of this recipe is its adaptability; you can customize it to fit your taste preferences and the ingredients you have on hand.

Beyond its deliciousness, this casserole is a practical solution for meal prepping. You can easily make a large batch and enjoy leftovers throughout the week. It reheats beautifully, making it a perfect option for busy lunches or quick dinners. The combination of protein, carbohydrates, and healthy fats makes it a well-rounded meal that will keep you feeling full and energized. And let's not forget the visual appeal! The vibrant orange squash, glistening cranberries, and fluffy rice create a stunning presentation that’s sure to impress your family and friends.

One of my favorite things about this recipe is how it brings people together. The warm, comforting aroma that fills the kitchen as it bakes is almost as enjoyable as the taste itself. It's the kind of dish that sparks conversation and creates lasting memories. Whether you're sharing it with loved ones, bringing it to a potluck, or simply enjoying a quiet evening at home, this Chicken and Wild Rice Casserole is a guaranteed crowd-pleaser. It’s more than just a meal; it’s an experience, a taste of autumn, a symbol of warmth and comfort.

So, gather your ingredients, put on some cozy music, and get ready to create a culinary masterpiece. This recipe isn't just about following instructions; it's about embracing the joy of cooking and sharing a delicious meal with those you cherish. This Chicken and Wild Rice Casserole is more than a dish; it's a celebration of flavors, a testament to the power of simple ingredients, and a warm embrace on a chilly autumn night.

Ingredients I Used:

• 1/2 teaspoon black pepper
• 4 tablespoons olive oil divided
• 1/2 teaspoon kosher salt
• 1 cup uncooked wild rice blend (3 cups cooked)
• 1 1/4 pounds boneless skinless chicken thighs cut into bite-sized pieces
• 1 small butternut squash about 1 1/2 pounds, peeled and cut into 1/2-inch pieces (about 5 cups cubes)
• 1 tablespoon chopped fresh thyme plus additional for garnish
• 1/2 cup freshly grated parmesan cheese divided (about 2 ounces)
• 1 medium yellow onion diced
• 3/4 cup dried cranberries (I prefer the ones with reduced sugar)

Remember to adjust the spices and ingredients to your liking! Enjoy!

Step-by-step

• 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.