Creating a healthy lifestyle through simple recipes

Chicken and Wild Rice Casserole with Butternut Squash

Today was life changing…because I discovered my new favorite casserole and found out that my husband actually enjoys butternut squash. Since my husband is a meat and potatoes guy, his vegetable interests usually consist of corn and peas. But since I’ve started this blog and starting cooking a little more creatively, he’s opened his interests. And now that I’ve discovered he likes butternut squash, this opens up so much possibilities now. Life changing!

I woke up feeling so motivated to discover a new recipe. Since there is a strong Fall chill in the air, I was in the mood for a casserole. My daughter didn’t have school today, so it was a nice relaxing day off. A day off with my daughter is always so relaxing because she loves to sleep in until 9 and lay around and relax all morning. It allows me time to workout in my basement and plan my dinner. Best day.

While you can buy pre-cut bags of butternut squash at the store, I peel and cube mine myself. It’s very easy. But you will save a lot of time if you buy a bag pre-cut. I could eat squash all year long, but the cheap price in Fall amps up my love. I have been cooking it everything from soups to making it as a side dish the last few weeks.

I haven’t been to Trader Joe’s in awhile, but I found this bag of wild rice in my pantry. It sounds so fancy with it’s contents being barley and radish seeds. Wild rice is so beautiful and has so much more flavor than place rice which is why I chose to use this in my recipe today. This makes me want to make a trip to Trader Joe’s this weekend since I know that store is covered with new pumpkin type food/product.

This recipe is so easy because you just need to chop everything, combine it in a baking dish and bake for an hour. When you bake this casserole, your house will smell like thanksgiving with the squash and chicken broth smell. This makes me so excited for Thanksgiving and all the delicious food my mother-in-law makes each year.

And there is no better way to end such a wonderful day then by a warm fire. I’m going to be so sad when I have to put away my Halloween candle holder in a week. This picture doesn’t even do justice to how relaxing this moment is tonight.

Wild Rice Butternut Squash Casserole


  • 4 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 3 garlic gloves minced
  • 1 1/4 pounds boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 butternut squash cut into 1/2-inch cubes
  • 2 cup uncooked wild rice blend
  • 5 cups chicken broth, low sodium
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh Rosemary
  • 1 cup shredded sharp cheddar cheese


1. Preheat your oven to 350 degrees. Lightly coat a 9×13-inch baking dish with cooking spray and set aside.

2.In a skillet, heat 2 tablespoons olive oil over medium heat. Add onion and garlic and sauté until the the onion begins to soften, about 2 minutes. Add to the baking dish.

3. In the baking dish, add all remaining ingredients (except for the cheese) and stir.

4. Cover with foil and bake for 60 minutes. Uncover, add cheese and cook 10 more minutes.

5. Serve and enjoy!



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