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Creamy Chicken and Wild Rice Casserole with Butternut Squash

Chicken and Wild Rice Casserole with Butternut Squash made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups cooked chicken shredded
  • 1 cup wild rice
  • 2 cups butternut squash diced
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, sauté the diced onion and minced garlic over medium heat until translucent.
  3. Add the diced butternut squash to the pot and cook for about 5 minutes, stirring occasionally.
  4. Stir in the cooked chicken, wild rice, chicken broth, and thyme.
  5. Pour the mixture into a greased baking dish and top with heavy cream.
  6. Season with salt and pepper to taste, then cover the dish with aluminum foil.
  7. Bake in the preheated oven for 40–45 minutes, then remove the foil and bake for an additional 15 minutes.
  8. Allow the casserole to rest for 10 minutes before serving.