Description

Butternut Squash Chicken Casserole is the ultimate comfort food, perfect for cozy family dinners. This hearty dish combines tender chicken, sweet roasted butternut squash, and a wild rice blend, all brought together with dried cranberries and toasted pecans for added crunch. Baked to golden perfection and garnished with fresh thyme, this casserole is not just delicious; it’s also nutritious and easy to prepare. Whether you’re feeding a crowd or enjoying leftovers throughout the week, this wholesome recipe is sure to delight your taste buds.

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 pepper

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Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
Toss butternut squash cubes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
Rinse wild rice blend; cook with 2 cups of chicken broth in a saucepan according to package instructions.
In a large skillet, heat remaining olive oil over medium-high heat. Cook chicken pieces seasoned with salt and pepper for about 5-7 minutes until golden; set aside.
Sauté onion in the same skillet for 3-5 minutes; add garlic and cook for an additional minute.
Stir in remaining chicken broth and bring to a simmer; remove from heat.
In a baking dish, combine cooked wild rice, roasted squash, chicken, cranberries, pecans, and onion-garlic mixture; mix gently.
Bake for 15-20 minutes until heated through and golden on top.
Rest for 5 minutes before garnishing with fresh thyme.

Prep Time: 25 minutes
Cook Time: 75 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of casserole (approximately 245g)
Calories: 385
Sugar: 8g
Sodium: 420mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 5g
Protein: 27g
Cholesterol: 84mg