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Butternut squash chicken wild rice casserole with cubes of orange squash, shredded chicken, wild rice, scattered red cranberries, and grated parmesan.

Butternut Squash Chicken Wild Rice Casserole

A hearty casserole of roasted chicken, wild rice, butternut squash, cranberries, and pecans, topped with Parmesan and baked until golden.
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Prep Time 1 hour
Cook Time 30 minutes
Rest Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 540
Ingredients Method

Ingredients
  

  • 1 cup uncooked wild- and brown-rice blend
  • 1½ pounds boneless, skinless chicken thighs trimmed of excess fat
  • 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 cut into ¼-inch dice (about 1½ cups)
  • 1 tablespoon chopped fresh thyme plus additional for garnish
  • ¾ cup dried cranberries
  • ½ cup shredded Parmesan cheese about 2 ounces, divided
  • ½ cup roughly chopped raw pecans or walnuts

Method
 

  1. Prepare the rice as directed on its package. Strain any leftover liquid and put it aside (you'll end up with roughly 3 cooked cups).
  2. Position an oven rack in the middle and heat the oven to 425°F (220°C). For simpler clean-up, line a 9×13-inch baking dish with a big sheet of aluminum foil or parchment. Set the chicken thighs in a single layer, folding the loose flap under each piece. Coat with 2 tablespoons of the oil and season with ¼ teaspoon salt and ¼ teaspoon pepper. Roast on the center rack until an instant-read thermometer registers 165°F (75°C) at the thickest part, about 20 minutes. Move the chicken right away to a plate and cover loosely. Allow to rest for 10 minutes. Lower the oven to 350°F (175°C). Dispose of the foil or paper but keep the dish close by.
  3. While the chicken is roasting, peel the butternut squash and slice off both ends. Separate the neck from the bulbous base. Stand the base on a flat end and halve it vertically. Remove the seeds and throw them away. Dice both the neck and base into ½-inch cubes (you should get about 4 cups).
  4. Warm the remaining 2 tablespoons of oil in a large, deep skillet that has a tight lid, over medium heat. Put in the squash, onion, plus the rest of the salt and pepper. Sauté for about 2 minutes until the onion starts to turn translucent. Cover and cook, stirring from time to time, until the squash is soft but still has a bit of bite, which takes 6 to 8 minutes.
  5. After the chicken has rested, chop it into bite-size chunks. Add it to the skillet along with the thyme, cranberries, ¼ cup of Parmesan, and the cooked rice. Mix everything well.
  6. Spray the same 9×13-inch baking dish with nonstick cooking spray (no need to wash it first). Use a large spoon to transfer the squash-rice mixture into the dish, smoothing it out evenly.
  7. Bake for 15 minutes. Take the casserole out, then scatter the nuts and the remaining ¼ cup of Parmesan on top. Continue baking for another 8 to 10 minutes until the cheese melts and the nuts become toasted and crunchy. Finish with a sprinkle of extra fresh thyme and serve hot.