Chicken Thigh and Wild Rice Casserole with Butternut Squash

Prep Time
Cook Time
1h 50m
Ready In

Recipe: #40782

May 28, 2023

"Cooking times may vary slightly depending on the oven and the size of the chicken thighs. Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving. Adjust the seasoning according to your taste preferences. You can use poultry seasoning in place of the separate dried herbs, to save time."

Original is 4 servings


  • Serving Size: 1 (514.6 g)
  • Calories 1093
  • Total Fat - 87.3 g
  • Saturated Fat - 39.7 g
  • Cholesterol - 341 mg
  • Sodium - 1469.7 mg
  • Total Carbohydrate - 34.9 g
  • Dietary Fiber - 3.5 g
  • Sugars - 2.9 g
  • Protein - 44 g
  • Calcium - 70.5 mg
  • Iron - 2.9 mg
  • Vitamin C - 3.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a medium saucepan, rinse the wild rice under cold water. Drain and transfer the rice to a 9x13-inch baking dish.

Step 3

In a separate saucepan, bring the chicken broth to a boil. Pour the boiling broth over the wild rice in the baking dish. Cover the dish tightly with aluminum foil.

Step 4

Place the covered baking dish in the preheated oven and bake for 45 minutes.

Step 5

While the rice is baking, heat olive oil in a large skillet over medium heat. Add the chicken thighs, skin-side down, and cook for about 5 minutes, or until the skin is browned and crispy. Flip the chicken thighs and cook for an additional 3 minutes. Remove the chicken thighs from the skillet and set aside.

Step 6

In the same skillet, add the diced onion, minced garlic, diced celery, and diced butternut squash. Sauté for about 5 minutes, or until the vegetables are slightly softened.

Step 7

Remove the baking dish with the partially cooked wild rice from the oven. Carefully place the browned chicken thighs on top of the rice, skin-side up.

Step 8

Sprinkle the dried sage, dried thyme, dried rosemary, salt, and black pepper over the chicken and rice. Add the sautéed onion, garlic, celery, and butternut squash to the baking dish, distributing them around the chicken thighs.

Step 9

Cover the baking dish with aluminum foil again and return it to the oven. Bake for an additional 35-40 minutes, or until the chicken is cooked through, the rice is tender, and the butternut squash is softened.

Step 10

Remove the casserole from the oven. Let it rest for a few minutes before serving.

Step 11

Optional: Garnish with chopped fresh parsley.


No special items needed.

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