Chicken and Wild Rice Casserole with Butternut Squash and Cranberries

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  1 cup Rice, Brown And Wild Blend, Dry
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  4 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1.3 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 Yellow Onion(110g)
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  1.5 lbs Squash, Butternut
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  0.5 tsp 1/2 teaspoon kosher salt
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  0.5 tsp 1/2 teaspoon ground black pepper
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  1 tbsp Thyme, Fresh
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  0.8 cup Cranberries, Dried, Sweetened
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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Cook the brown and wild rice blend according to package directions over medium heat, stirring occasionally. Drain any excess cooking liquid and set aside.
2. 2Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken thighs and cook 6–8 minutes, stirring occasionally, until no longer pink inside and internal temperature reaches 165°F. Transfer to a paper towel-lined plate and set aside.
3. 3Add the remaining olive oil to the same skillet over medium heat. Add the diced butternut squash and onion, then cook 2 minutes until the onion begins to soften. Cover and cook 6–8 minutes more, stirring occasionally, until the squash is tender but still holds its shape.
4. 4Stir in the fresh thyme, dried cranberries, cooked chicken, and cooked rice until combined. Season with the kosher salt and ground black pepper. Remove from heat and stir in half of the grated Parmesan.
5. 5Divide the mixture evenly into 6 airtight containers while hot, packing gently to compress. Top each portion with the remaining grated Parmesan.
6. 6To serve, transfer individual portions to a microwave-safe bowl and heat over medium power 2–3 minutes until warmed through, or reheat the entire batch in a 350°F oven covered with foil for 15–20 minutes until heated through.