Fall has arrived, and while around these parts it feels more like summer, we’re getting ready to welcome the beginning of comfort food season. This casserole recipe is easy to prep and bake, and uses fall favorites like wild rice and butternut squash. Plus, it reheats well, so even if you’re cooking for just one or two, you can make a large batch and pop it in the fridge, then warm it up on a lazy, chilly fall night.
2 cups uncooked wild rice blend
4 tablespoons olive oil, divided
1-1/4 lbs chicken breasts, cut into bite-sized pieces
1 medium yellow onion, diced
1 small butternut squash, peeled and cut into 1/2″ pieces
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon thyme
3/4 cup dried cranberries
1/2 cup parmesan cheese, divided
- Cook the wild rice according to the package directions. Set aside once cooked
- Preheat your oven to 350 degrees, and spray a 9 x13 baking dish with cook spray.
- In a large skillet heat 2 tablespoons of olive oil over medium heat, add the chicken and cook until no longer pink on the inside. Remove from skillet and set aside.
- Heat the remaining 2 tablespoons of olive oil on medium. Add the butternut squash, onions, salt and pepper. Saute until the onion begins to becomes translucent.
- Cover and cook for an additional 6-8 mins.
- Once 6-8 mins is up stir in thyme, cranberries, chicken, rice, and 1/4 cup of parmesan cheese.
- Pour mixture into the prepared baking dish.
- Bake for 20 mins, then remove from oven sprinkle the remaining parmesan cheese and bake for an additional 5 mins (until the cheese melts).