Description
Butternut Squash Chicken Casserole is a comforting dish that perfectly balances hearty ingredients with vibrant flavors. This delightful casserole combines tender pieces of chicken, naturally sweet roasted butternut squash, and a nutty wild rice blend, all enhanced by the tartness of dried cranberries and the crunch of toasted pecans. Baked to golden perfection and finished with aromatic fresh thyme, it’s a wholesome meal that makes for an easy weeknight dinner or a satisfying family gathering dish. Enjoy this nutritious one-dish wonder that’s sure to please both kids and adults alike!
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts
- 1 medium butternut squash
- 1 cup uncooked wild rice blend
- 2 ½ cups chicken broth
- ½ cup yellow onion
- 2 cloves garlic
- ½ cup dried cranberries
- ½ cup pecan halves
- Olive oil, salt, and black pepper
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Toss cubed butternut squash with olive oil, salt, and pepper on the baking sheet. Roast for 20-25 minutes until tender.
- Rinse the wild rice blend, then cook in a saucepan with 2 cups chicken broth until tender (about 40-45 minutes).
- Heat remaining olive oil in an oven-safe skillet. Brown chicken pieces for 5-7 minutes; remove from skillet.
- Sauté diced onion until softened, add minced garlic for another minute, then stir in remaining chicken broth.
- In a baking dish, combine cooked wild rice, roasted squash, chicken, cranberries, pecans, and onion-garlic mixture.
- Bake for 15-20 minutes until heated through and golden on top.
- Let cool for 5 minutes before garnishing with thyme.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 8g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg