You ever make something that just gets it right? Like it came out of your oven already knowing how to comfort you without knocking you into a food coma?
This casserole’s like that.
It’s warm, hearty, a little earthy. You’ve got tender chunks of squash, savory shredded chicken, nutty wild rice, and the kind of herby depth that makes it feel like a meal-meal. Not just a “I guess this works” kind of dinner.
And it manages to taste amazing while still feeling… healthy-ish. Balanced. Like a casserole that took a yoga class but still loves cheese.
Comfort Food That Actually Feels Balanced
It checks every box. Cozy, flavorful, easy to adapt. Even the leftovers hold up.
- Crunchy topping from toasted pecans or walnuts
- Sweet bites from dried cranberries tucked into all that savory goodness
- Butternut squash that’s soft but not mushy
- Cheese that melts inside and browns just a little on top
- That nutty, chewy wild rice base tying it all together
It’s one of those “oh this is good-good” kind of meals.
What’s Actually in It
It’s layered without being complicated. Real ingredients, big flavors.
- Wild rice, already cooked
- Roasted or sautéed butternut squash
- Shredded chicken
- Onion and garlic softened up in olive oil
- Thyme, salt, pepper
- Dried cranberries for a little zing
- Cheese in the middle, cheese on top
- Chopped nuts toasted for a golden, crunchy finish
Nothing fancy. Just smart ingredients doing their job.
Make It Easier on Yourself
You do not have to overthink this one.
- Use rotisserie chicken if you’ve got one
- Buy pre-cubed squash from the store
- Wild rice blend works great too
- Mix everything in one big bowl then press it into your dish
- Bake until bubbly and golden on top
Bonus: your kitchen will smell like you actually know what you’re doing.
Swap Things In and Out
This one’s built to flex. Make it yours.
- Use white beans instead of chicken for a vegetarian version
- Sub quinoa or farro for the wild rice
- Switch onion for shallots if you like a milder vibe
- Try Gruyère or Fontina instead of Parmesan for more melt and richness
- Toss in a handful of baby spinach or kale if you want some greens
Nobody’s judging. It’s dinner. Do what works.
Feeds a Crowd or Just You
It’s great fresh out of the oven but also kinda magical the next day.
- Make it ahead and refrigerate for up to 24 hours before baking
- Freeze the whole thing unbaked or in portions for quick meals later
- Reheat at 350 until warm through
- Keeps its texture. Still has bite. Doesn’t turn into mush
Also smells so good while it bakes people will wander into the kitchen without being called.
Little Extras That Take It Up a Notch
You don’t have to do these, but if you wanna…
- Drizzle a little balsamic glaze before serving
- Sprinkle extra thyme or chopped parsley on top
- Add roasted mushrooms for even more umami
- Serve with a simple salad and crusty bread for a full table moment
It’s one of those meals that looks like you tried harder than you actually did.
And the best part? It actually tastes better than it looks.
Little Tips to Make It Yours
- Swap the wild rice blend with quinoa or farro for something different.
- Use shallots instead of onion for a milder, sweeter note.
- Add spinach or kale to the mix if some green’s wanted.
- Drizzle with a touch of balsamic glaze before serving for a punch of tang.
Healthy doesn’t have to mean boring, and this dish is solid proof. With familiar flavors upgraded by texture and detail, this casserole earns a spot in the rotation.
Even better? It’s the kind of meal that makes people think there was way more effort involved than there actually was.
Healthy Butternut Squash, Chicken, & Wild Rice Casserole
Equipment
- 9×13 inch baking dish
- Deep skillet with a lid
- Instant-read thermometer
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 diced (about 1½ cups)
- 1 tablespoon fresh thyme plus more for garnish
- ¾ cup dried cranberries
- ½ cup shredded Parmesan cheese about 2 ounces, divided
- ½ cup chopped raw pecans or walnuts
Instructions
- Prepare the Rice: Cook the rice blend according to the instructions on the package. You’ll need around 3 cups once cooked. Set aside.
- Cook the Chicken: Preheat oven to 425°F and place a rack in the center. Line a 9×13-inch baking dish with foil or parchment for easier cleanup. Arrange the chicken thighs in a single layer, tucking any loose edges underneath. Drizzle with 2 tablespoons olive oil and sprinkle with ¼ teaspoon each of salt and pepper. Roast until internal temperature hits 165°F (about 20 minutes). Transfer chicken to a plate, cover, and let rest 10 minutes. Lower oven to 350°F and remove the foil or parchment.
- Prep the Squash: While the chicken rests, peel the butternut squash. Trim both ends, cut in half lengthwise, and scoop out the seeds. Dice into ½-inch cubes to yield roughly 4 cups.
- Sauté the Vegetables: Heat the remaining 2 tablespoons oil in a deep skillet over medium. Add the diced squash, onion, the remaining ¼ teaspoon salt and pepper. Sauté about 2 minutes until the onion softens. Cover and continue cooking, stirring occasionally, until the squash is fork-tender yet slightly firm — around 6 to 8 minutes.
- Combine the Casserole Base: Cut the cooked chicken into bite-sized chunks. Stir it into the skillet with the cooked squash mixture. Add in the thyme, cranberries, ¼ cup Parmesan, and the rice. Mix well to evenly incorporate.
- Assemble: Spray the same 9×13-inch dish with nonstick spray (no need to wash it). Transfer the mixture into the dish and spread it evenly.
- Bake: Bake uncovered at 350°F for 15 minutes. Then top with chopped nuts and remaining ¼ cup Parmesan. Continue baking for another 8–10 minutes until the cheese melts and the nuts are golden. Finish with a sprinkle of fresh thyme before serving warm.
Notes
- Cook the rice and chop the squash up to 2 days in advance.
- You can substitute the chicken thighs with 3 cups of shredded rotisserie chicken.
- The casserole can be assembled through step 6 and refrigerated (uncooked) for up to 1 day.
- To freeze: let the finished casserole cool, wrap tightly, and freeze for up to 3 months. Reheat covered in a 350°F oven.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.