Description
Warm, hearty, and nourishing, this Butternut Squash, Chicken, and Wild Rice Casserole is the perfect dish to enjoy on cozy evenings.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (approximately 1.5 lbs)
- 2 cups diced butternut squash
- 1 cup wild rice
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 4 oz cream cheese
- 1 tsp dried thyme
Instructions
- Preheat your oven to 375°F (190°C). Spray a large baking dish with nonstick cooking spray.
- Chop the chicken into bite-sized pieces and dice the butternut squash into cubes.
- In a large skillet over medium heat, add olive oil. Sauté diced onions and minced garlic until fragrant, about 3 minutes.
- Add the chopped chicken and butternut squash to the skillet. Cook until the chicken begins to brown slightly (about 5 minutes), then stir in wild rice.
- In a separate bowl, mix chicken broth, cream cheese, and dried thyme until smooth. Pour this sauce over the sautéed mixture in the skillet.
- Transfer everything into the prepared baking dish and spread evenly. Cover with aluminum foil and bake for about 45 minutes or until bubbly and tender.
- Enjoy hot from the oven! Drizzle with extra sauce if desired.
Nutrition
- Serving Size: 1/6 of casserole (approximately 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Substitute turkey for chicken or add spinach for extra greens. Roasting butternut squash beforehand can enhance its flavor further.