Chicken and Wild Rice Casserole with Butternut Squash and Cranberries

Ingredients

• Wild rice

  Raw

  1 cup or 160g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Chicken thigh

  Broilers or fryers, meat only, raw

  567g

• Onions

  Sweet, raw

  1 onion or 331g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Thyme

  Fresh

  1 tbsp or 2g

• Cranberries

  Raw

  75g

• Parmesan cheese

  Low sodium

  ½ cup, grated or 50g

Directions

1. Cook the rice according to package directions. Drain off any excess cooking liquid and set aside.
2. Preheat your oven to 350 degrees F. Lightly coat a 9×13-inch baking dish with cooking spray and set aside.
3. 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.
4. 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.
5. 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.
6. • To freeze: Bake the casserole completely, then let cool to room temperature. Cover it tightly, then freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat, covered, in a 350 degree oven until warmed through. • You could also try freezing the casserole unbaked. Again, let thaw overnight in the refrigerator, then bake as directed. From https://www.wellplated.com/chicken-and-wild-rice-casserole/

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