I made this casserole the other night, and I have to say it was pretty darn amazing. It has chicken, wild rice, butternut squash, and cranberries in it – basically all of the yummy fall flavors. So of course I am craving Thanksgiving foods now!

 

If you’re in need of a healthy, flavorful, and easy recipe for your fam, give this one a try. It won’t disappoint – promise!!

 

Ingredients:

 

-1/2 yellow onion (thinly sliced and diced)

-1 lb butternut squash (chopped into 1 inch squares – I always buy mine from Target or Cub Foods because they have it all chopped up for you)!

-1 rotisserie chicken (sliced with skin removed)

-1 cup wild rice (makes 3 cups cooked) or you could substitute quinoa if you prefer

-1/2 cup dried cranberries

-1/2 cup freshly shaved parmesean cheese

-1 Tablespoon freshly chopped thyme

-2 Tablespoons olive oil

-Salt and Pepper

 

Directions:

 

• Preheat oven to 350 degrees
• Cook wild rice (or quinoa) according to package directions
• While wild rice is cooking, heat a large skillet over medium heat. And in olive oil. Once oil is hot, add in your onion and squash. Sautee for approximately 6-8 minutes (or until squash is soft and you can easily pierce it with a fork). Season with salt and pepper.
• Take a 9 x 13 pan and spray with olive oil or coconut oil
• Once rice is ready, pour it into the pan along with the onion and squash mixuture.
• Add in chicken, ¼ cup of the parmesaen cheese, dried cranberries, and thyme
• Stir all ingredients together
• Cover with tinfoil and cook in oven for 20 minutes.
• Top casserole off with remaining ¼ cup parmesan cheese, cover and cook for an additional 5 minutes.
• Serve and enjoy!