This is a quick, healthy and easy-to-make recipe bursting with the flavors of fall. Great for a family dinner, meal prep or dropping off for someone in need. Lasts in the fridge for 3-5 days.
Editor’s note: “In the original recipe, this casserole asks for a yellow onion. However, one of my family members has an onion intolerance, so I have tested this recipe several times without the onion…and it’s always delicious! I imagine it would also be great with additional vegetables like carrots or green beans as well. If you are vegetarian, try substituting the chicken with chickpeas. Don’t be afraid to modify recipes to suit your needs!”
- 1 cup uncooked rice (wild rice or brown rice works best)
- 1 lb skinless boneless chicken breasts or thighs, diced into 1” chunks
- 1 butternut squash, diced (about 4 cups)
- 1 yellow onion, diced
- 1 tsp ground thyme (or 1 tbsp fresh thyme)
- 3/4 cup craisins
- 1/2 cup grated parmesan
- olive oil
- salt and pepper
- Cook the rice according to package directions. 1 cup uncooked yields about 3 cups cooked.
- Preheat oven to 350 degrees F. Grease a 9×13” baking dish.
- In a large pan, heat 2 tbsp olive oil over medium heat and add chicken. Heat until cooked through, stirring occasionally. Remove from pan and place onto a paper towel-lined plate.
- Add more olive oil to the pan and add onion and butternut squash. Cover and cook, stirring occasionally, for 10-15 minutes or until soft enough to slice through.
- Add to pan the rice, chicken, thyme, craisins and half of the parmesan. Stir and transfer to the baking dish.
Bake for 15 minutes. Add remaining ¼ cup of parmesan on top and bake for five more minutes. Serve with salt, pepper and additional olive oil drizzled on top. Bon appetit!