Your cart is empty
This fall casserole is a meal all in itself. You will love the way the tart cranberries and creamy squash mix with our Nature's Blend.
Cook the rice according to package directions. Drain off any excess cooking liquid and set aside. 2. Preheat your oven to 350 degrees F. Lightly coat a 9×13-inch baking dish with cooking spray and set aside. In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the diced chicken and sauté until the chicken is cooked through and no longer pink on the inside, about 6 minutes. Remove to a paper towel-lined plate and set aside.
With a paper towel, carefully wipe the skillet clean. Heat the remaining 2 tablespoons of olive oil over medium. Add the diced squash, onions, salt, and pepper. Sauté until the onion begins to soften, about 2 minutes. Cover and cook, stirring occasionally, until the squash is tender but still retains some chew, about 6-8 minutes. Stir in the thyme, cranberries, reserved chicken, rice, and 1/4 cup Parmesan. Transfer the mixture to the prepared baking dish. Bake in the oven for 20 minutes.
Transfer the mixture to the prepared baking dish. Bake in the oven for 20 minutes. Remove from the oven and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake 5 additional minutes, until the cheese melts. Sprinkle with additional chopped fresh thyme and serve warm.
-webp-w350-q80.webp)
