Chicken and Wild Rice Casserole with Butternut Squash and Cranberries
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cozy casserole of tender chicken thighs and wild rice with roasted butternut squash and tart cranberries. Autumn-flavored and satisfying, this is a complete one-dish dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup uncooked wild rice blend (3 cups cooked)
- 4 tablespoons extra-virgin olive oil (divided)
- 1 1/4 pounds boneless skinless chicken thighs (cut into bite-sized pieces)
- 1 medium yellow onion (diced)
- 1 small butternut squash (about 1 1/2 pounds, peeled and cut into 1/2-inch pieces (about 5 cups cubes))
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh thyme (plus additional for garnish)
- 3/4 cup dried cranberries
- 1/2 cup freshly grated Parmesan cheese (divided (about 2 ounces))
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 674mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 706mg
- Calcium
- 132mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 674MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.