Straight from The Well Plated Cookbook, this Butternut Squash, Chicken and Wild Rice Casserole is a comforting, savory Fall favorite. Loaded with tender chicken, sweet butternut squash, nutty wild rice, and bright dried cranberries, it’s an easy, satisfying meal for weeknights or gatherings.
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Fall Flavors in a Bowl
This casserole brings classic autumn tastes together: wild rice, roasted butternut squash, savory chicken, toasted nuts, and tart dried cranberries. Fresh thyme brightens the dish while Parmesan adds a savory finish. It’s a balanced, comforting one-pan dinner that highlights seasonal produce.
This Casserole is Great for…
Meal Prep: This recipe stores and reheats well, making it a convenient option for weekday lunches and dinners. Many people enjoy the flavors even more on day two, once the ingredients have mingled.
Serving a Crowd: Hearty and filling, the casserole easily feeds several people and scales well for family meals or potlucks.
Balanced Meals: It combines protein, vegetables, and whole grains in one dish for a complete and satisfying dinner.
Easy Swaps
Make it meatless: Replace the chicken with two 15-ounce cans of rinsed and drained reduced-sodium white beans (great Northern or cannellini). Stir the beans in with the squash in the final stage so they heat through.
Other chicken options: Boneless, skinless chicken breasts work just as well as thighs; use the same weight. Leftover roasted or shredded chicken can also be substituted to save prep time.
How Long Will This Casserole Keep?
Properly stored in an airtight container, this chicken and wild rice casserole will keep in the refrigerator for about 3–5 days. Reheat portions gently in the microwave or in a 350°F oven until warmed through.
Storage tip: Cover the casserole tightly with a lid or plastic wrap while chilling to preserve moisture and flavor.
Freezer Instructions
To freeze: Bake the casserole completely, let it cool to room temperature, then cover tightly with foil or an airtight lid and freeze for up to 3 months.
To thaw and reheat: Thaw overnight in the refrigerator, bring to room temperature, then reheat covered with foil in a 350°F oven until warmed through. Use a freezer- and oven-safe dish for best results.
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Butternut Squash, Chicken and Wild Rice Casserole
Author: Emily Richter
Summary: A cozy fall casserole featuring roasted chicken, cubed butternut squash, wild rice, dried cranberries, toasted nuts, and Parmesan. This dish is ideal for meal prep, family dinners, and holiday sides.
Prep: 25 mins • Cook: 45 mins • Total: 1 hr 10 mins • Servings: 6
Ingredients
- 1 cup uncooked wild and brown rice blend
- 1.5 pounds boneless, skinless chicken thighs, trimmed
- 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), peeled and cut into ½-inch cubes (about 4 cups)
- 1 medium yellow onion, cut into ¼-inch dice (about 1½ cups)
- 1 tablespoon chopped fresh thyme, plus extra for garnish
- ¾ cup dried cranberries
- ½ cup shredded Parmesan cheese (about 2 ounces), divided
- ½ cup roughly chopped raw pecans or walnuts
Instructions
- Cook the wild and brown rice according to package directions. Drain any excess liquid and set aside — you should end up with about 3 cups of cooked rice.
- Preheat the oven to 425°F with a rack in the center. Line the bottom of a 9×13-inch baking dish with foil or parchment for easy cleanup. Arrange the chicken thighs in a single layer, tucking any loose edges under. Drizzle with 2 tablespoons of olive oil and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Bake until the thickest part reads 165°F, about 20 minutes. Transfer the chicken to a plate, cover, and let rest for 10 minutes. Reduce the oven temperature to 350°F and keep the pan handy.
- While the chicken cooks, prepare the butternut squash: peel, remove seeds, and cut into ½-inch cubes. Measure about 4 cups of cubes.
- In a large, deep skillet with a tight-fitting lid, heat the remaining 2 tablespoons of oil over medium heat. Add the squash, diced onion, and the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Sauté until the onion begins to soften, about 2 minutes. Cover and cook, stirring occasionally, until the squash is tender but still slightly firm, about 6–8 minutes.
- Cut the rested chicken into bite-sized pieces and add it to the skillet with the squash. Stir in the thyme, dried cranberries, ¼ cup of the Parmesan, and the cooked rice until everything is evenly combined.
- Lightly coat the same 9×13-inch baking dish with nonstick spray (no need to wash it). Transfer the squash and rice mixture to the dish and spread into an even layer. Bake for 15 minutes.
- Remove from the oven, sprinkle the chopped nuts and remaining ¼ cup Parmesan on top, and return to the oven for 8–10 minutes more, until the cheese melts and the nuts are toasted. Garnish with additional chopped thyme and serve warm.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
- Calories: 475 kcal
- Carbohydrates: 46 g
- Protein: 26 g
- Fat: 23 g
- Fiber: 7 g
- Sugar: 18 g
Helpful Tips
- If you prefer less sweetness, reduce the dried cranberries to ½ cup or swap for golden raisins.
- For faster prep, use leftover cooked chicken or a store-bought rotisserie chicken cut into pieces and skip the initial baking step for the raw chicken.
- Toast the nuts in a dry skillet for a few minutes before adding them to the casserole for extra crunch and flavor.
- Leftovers reheat well in an oven or microwave; add a splash of water or chicken broth when reheating if the casserole seems dry.