Squash Casserole w/ Rice, Chicken & Cranberries
Casseroles truly are a great dish option to make ahead of time and freeze. Sometimes (okay, most of the time!) casseroles get a bad rep. As in, they are unhealthy and high on the bad-fats and salt side. However, casseroles can actually be quite healthy, nourishing and filling – depending on what you put into them (obviously). SO, over the next week or so, I will be experimenting in the kitchen with my own food prep and creating healthy, tasty and easy casserole dishes. I will make ones that freeze well so you can make them and have some for lunches and/or dinners where you just don’t have the time or energy to be in the kitchen cooking.
First casserole that I made? This delicious warming dish with squash, garlic, chicken, rice & cranberries. The flavors mixed together beautifully in this – try it out for yourself!
Butternut Squash, Rice, Cranberry & Chicken Casserole
(inspired by: www.wellplated.com)
Makes 3-4 servings
1 cup uncooked wild or brown rice (makes about 2.5-3 cups cooked) – you can cook it with water OR chicken broth for more flavor
Coconut oil for cooking
1 chicken breast OR 2 chicken breasts – chopped up (use two if you prefer more chicken & want the recipe to yield more)
2 cups butternut squash – peeled & chopped into smaller chunks
1/4 cup red onion – chopped
3 garlic cloves – minced
1/2 tsp garlic powder
1/2 cup dried cranberries – look for no sugar added
1/2 – 3/4 cup shredded organic white cheddar cheese
Splash of water to steam squash
1 tbsp oil (any kind you have on hand)
Salt & pepper to taste (I mention a taste test below)
1/2 cup shredded carrots (optional – add for extra nutrients)
A few pinches of ground thyme powder (optional)
Directions:
1. Preheat oven to 375 degrees.
2. Cook up rice according to package. While that is cooking, heat up a medium pan and add the squash. Add in a splash of water, cover with lid, and let steam until the squash becomes softer. **Check on rice to make sure it doesn’t burn**
3. Once done, drain any excess water from pan. Place back on stove and add in chopped chicken and cook until chicken is cooked and no longer pink.
4. Add in onions and garlic and saute up until onions become transparent and fragrant. Add garlic powder, salt and pepper to taste and the thyme (optional) and shredded carrots (again, optional). Stir up for a few more minutes. Add in oil and stir. Taste test and add more salt and pepper if needed.
5. Transfer this mixture , plus the cooked rice, to a large bowl and add the cranberries and half of the shredded white cheddar. Stir up until evenly mixed. Oil up a glass baking pan and place mixture evenly into it and top with the remaining white cheddar.
6. Crack some fresh pepper on top and place in oven to cook for 15-20 minutes. Since the chicken is already cooked and the squash is softened, it doesn’t need to be put into the oven for a very long time (yay!)
7. Once done, let cool off. If you are wanting to freeze some for later, grab a marker and write on the bag what the meal is and the date. Then, scoop out single portions into each bag, squeeze out all of the air, and seal shut.
Let me know how it turns out!
Marcy xo
