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Healthy Butternut Squash, Chicken, & Wild Rice Casserole

This feel-good casserole brings together nutty wild rice, juicy chicken thighs, sweet bites of butternut squash, tart cranberries, and a sprinkle of Parmesan. It’s warm, hearty, and just the kind of balanced, healthy dinner you’ll want on repeat all fall and winter.
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Active Time 1 hour
Course Main Dish
Cuisine American
Servings 6

Equipment

  • 9x13 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

Make-Ahead Tips
  • 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.
Next-Level Option: For added richness, stir ½ to 1 cup shredded Gruyère or fontina into the rice mixture with the Parmesan.
Meatless Swap: Replace the chicken with 2 (15-ounce) cans of drained white beans like cannellini or great Northern. Add them during step 5.
Keyword butternut squash and chicken dinner, chicken and wild rice healthy bake, cozy squash casserole, fall chicken and rice bake, gluten-free chicken casserole, healthy casserole recipes, healthy recipes, healthy weeknight casseroles, hearty fall recipe
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