Description
A warm, comforting casserole combining butternut squash, chicken, and wild rice, perfect for fall.
Ingredients
- 2 cups of cooked wild rice
- 1 pound of diced chicken breast (halal)
- 2 cups of butternut squash, peeled and diced
- 1 cup of spinach (fresh or frozen)
- 1 cup of low-sodium chicken broth
- 1 cup of Greek yogurt
- 1 teaspoon of dried thyme
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- Optional: ½ cup of shredded cheese for topping
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the diced chicken breast in a large skillet over medium heat until cooked through and lightly golden. Season with salt, pepper, dried thyme, and garlic powder.
- Mix the cooked wild rice, sautéed chicken, butternut squash, spinach, chicken broth, and Greek yogurt in a large bowl until well combined.
- Transfer the mixture to a greased 9×13-inch baking dish and sprinkle shredded cheese on top if desired.
- Bake covered with foil for 25 minutes, then remove the foil and bake for an additional 15-20 minutes until the butternut squash is tender and the casserole is bubbly.
- Serve and enjoy after cooling for a few minutes.
Notes
Choose fresh produce for the best flavor. You can adjust the creaminess by swapping Greek yogurt with cream of chicken soup or more broth as desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American