Description
Butternut Squash Chicken Wild Rice Casserole Recipe
Ingredients:
2 cups cooked wild rice
2 cups butternut squash, peeled and cubed
2 chicken breasts, cooked and diced
1/2 cup dried cranberries
1/2 cup pecans, roughly chopped
1/2 cup Parmesan cheese, grated
2 tbsp olive oil
2 cloves garlic, minced
1 tsp thyme (fresh or dried)
1 tsp salt
1/2 tsp black pepper
Instructions:
Roast the Butternut Squash:
Preheat oven to 400°F (200°C).
Toss the butternut squash with olive oil, salt, pepper, and thyme.
Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
Prepare the Chicken:
Season the chicken breasts with salt and pepper, then cook and dice them into bite-sized pieces.
Assemble the Casserole:
In a large mixing bowl, combine the cooked wild rice, roasted butternut squash, chicken, cranberries, pecans, and half the Parmesan cheese.
Mix well and transfer to a greased 9×13-inch baking dish.
Sprinkle the remaining Parmesan cheese on top.
Bake:
Bake at 375°F (190°C) for 20-25 minutes, until heated through and the cheese is melted.
Garnish & Serve:
Garnish with extra thyme and serve warm!
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6
#HeartyMeals #AutumnFavorites #ComfortFood
