Recipe Background
Feelin' a bit crazy tonight?! Wild Chicken Bake is gonna keep things fun and flavorfully frisky! Get ready for the adventure of a lifetime as you mingle your favorite wild rice with a bit of very yummy chicken, plus some sweet butternut squash and tart cranberries for even more pizzaz. And what's a walk on the wild side without cheese?! You can count on plenty of that being sprinkled all over top. This Wild Chicken Bake is the dinner every weeknight needs! Let's go wild!
Feelin' a bit crazy tonight?! Wild Chicken Bake is gonna keep things fun and flavorfully frisky! Get ready for the adventure of a lifetime as you mingle your favorite wild rice with a bit of very yummy chicken, plus some sweet butternut squash and tart cranberries for even more pizzaz. And what's a walk on the wild side without cheese?! You can count on plenty of that being sprinkled all over top. This Wild Chicken Bake is the dinner every weeknight needs! Let's go wild!
Ingredients
- 4 tablespoons olive oil divided
- 1 1/4 pounds chicken thighs boneless and skinless, cut into bite-size pieces
- 1 medium yellow onion diced
- 1 small butternut squash peeled and cut into 1/2-inch pieces
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme chopped, plus more, to taste, for garnish
- 3/4 cup dried cranberries
- 3 cups wild rice blend cooked
- 1/2 cup parmesan cheese freshly grated, divided
Directions
- Preheat the oven to 350 degrees F.
- Lightly coat a 9x13-inch baking dish with cooking spray.
- In a large, deep skillet over medium heat, heat 2 tablespoons of the olive oil.
- Add the chicken thighs to the oil and sauté until they reach an internal temperature of 165 degrees F, about 6 minutes.
- Transfer the chicken to a paper-towel-lined plate to drain.
- Carefully wipe the skillet clean with a paper towel.
- Heat the remaining oil in the same skillet over medium heat.
- Add the onion, the squash, the salt, and the pepper to the oil and sauté until the onions begin to soften, about 2 minutes.
- Cover the skillet and cook the squash mixture, stirring occasionally, until the squash is tender but still retains some crunch, about 6-8 minutes.
- Stir 1 tablespoon of the thyme, the dried cranberries, the cooked chicken, the cooked rice, and 1/4 cup of the parmesan into the squash mixture.
- Transfer the chicken mixture into the prepared baking dish.
- Bake the casserole for 20 minutes.
- Sprinkle the casserole with the remaining cheese and bake until it melts, about 5 minutes.
- Sprinkle the casserole with the extra thyme and serve.
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