CHICKEN BUTTERNUT SQUASH CASSEROLE
Butternut squash is one of my favorite types of Winter squash. It has a slightly sweet taste and can be made in many different ways. Whether I am making a healthy roasted butternut squash spinach salad or stuffed butternut squash shells, butternut squash is so fun to cook with.
This chicken butternut squash casserole is loaded with nutrients and full of a few of the best foods. This savory casserole is made with chicken, butternut squash, brown rice, cheese, dried fruit, and nuts. Great source of vitamin A, B vitamins, whole grains, clean protein, and a touch of sweet fruit. I love this recipe because it is the main dish, the side, the veggies, and the carbs all in one. Enjoy this recipe during the fall or winter. It is a quick and easy staple that will feed the whole family and one that everyone will love.
Tips for making Chicken Butternut Squash Casserole:
Rice: I prefer cooking my brown rice in the instant pot because it is quick, easy, and there is no way to burn it! If you have an instant pot and want to make the rice in that, do equal portions of rice and water. Add 1 cup rice and 1 cup water. Cook on high pressure for 22 minutes. Do a quick release on the rice, then you can use it for the casserole.
Cutting a butternut squash: Start by slicing off both ends of the butternut squash. Next, using a vegetable peeler, start at the top of the butternut squash and peel downward. Chop the butternut squash longways and scoop out the seeds in the middle. Cut each of the halves into slices, then into 1/2-inch bite size chunks.
Baking: If you only have one baking sheet or one rack in your oven, bake the chicken in the oven and prepare butternut squash on a skillet. In a large skillet over medium heat, drizzle 1 tsp of olive oil, and saute the butternut squash chunks for 5-7 minutes or until soft.
INGREDIENTS
1 1/2 lbs chicken breast
1 cup cooked brown rice (make ahead of time)
1 small butternut squash, peeled and diced (about 3 cups cubed squash)
1 tbsp olive oil
1 small yellow onion, diced
3 tsp dried thyme
1/4 cup dried cranberries
1/4 cup shredded parmesan cheese
1/4 cup roughly chopped walnuts or pecans
1 tsp salt (divided in 2)
1 tsp black pepper (divided in 2)
INSTRUCTIONS
Cook the brown rice ahead of time. You can cook on the stove, buy the bags of rice that you pop in the microwave, or you can cook rice in the instant pot (my favorite method!) *See notes for cooking in instant pot.
Preheat the oven to 425 F degrees, and prepare two separate baking sheets. I prefer to line them with tin foil, because it makes less of a mess.
Place the raw chicken breasts on one of the baking sheets. Using 1 tbsp of oil, drizzle a little bit of oil over each chicken breast, then season with 1/2 tsp salt, 1/2 tsp pepper, and 1 tsp dried thyme
On the other baking sheet, lay out the diced butternut squash pieces and the diced onion. Spray with cooking spray, and season with salt and pepper and 2 tsp dried thyme.
Bake both the chicken and the butternut squash and onion pieces at 425 F degrees for 20-25 minutes, or until the thickest part of the chicken breast reaches 165 F degrees. Remove both pans, and cut the chicken into bite size pieces
In a 9x13 pan, combine all cooked ingredients - brown rice, chicken breast, butternut squash, and onion. Mix until well combined together. Top with dried cranberries, parmesan cheese, and chopped nuts.
Bake casserole for 10-15 minutes, or until the cheese is melted and the nuts are slightly toasted. Enjoy!!
NUTRITION
Makes 6 servings
372 calories
39g protein (44%)
27g carbs (28%)
12g fat (28%)
Chicken Butternut Squash Casserole
Ingredients
- 1 1/2 lbs chicken breast
- 1 cup cooked brown rice (make ahead of time)
- 1 small butternut squash, peeled and diced (about 3 cups cubed squash)
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 3 tsp dried thyme
- 1/4 cup dried cranberries
- 1/4 cup shredded parmesan cheese
- 1/4 cup roughly chopped walnuts or pecans
- 1 tsp salt (divided in 2)
- 1 tsp black pepper (divided in 2)
Instructions
- Cook the brown rice ahead of time. You can cook on the stove, buy the bags of rice that you pop in the microwave, or you can cook rice in the instant pot (my favorite method!) *See notes for cooking in instant pot.
- Preheat the oven to 425 F degrees, and prepare two separate baking sheets. I prefer to line them with tin foil, because it makes less of a mess.
- Place the raw chicken breasts on one of the baking sheets. Using 1 tbsp of oil, drizzle a little bit of oil over each chicken breast, then season with 1/2 tsp salt, 1/2 tsp pepper, and 1 tsp dried thyme
- On the other baking sheet, lay out the diced butternut squash pieces and the diced onion. Spray with cooking spray, and season with salt and pepper and 2 tsp dried thyme.
- Bake both the chicken and the butternut squash and onion pieces at 425 F degrees for 20-25 minutes, or until the thickest part of the chicken breast reaches 165 F degrees. Remove both pans, and cut the chicken into bite size pieces
- In a 9x13 pan, combine all cooked ingredients - brown rice, chicken breast, butternut squash, and onion. Mix until well combined together. Top with dried cranberries, parmesan cheese, and chopped nuts.
- Bake casserole for 10-15 minutes, or until the cheese is melted and the nuts are slightly toasted. Enjoy!!
Calories
372Fat (grams)
12.3Sat. Fat (grams)
2.8Carbs (grams)
27.2Fiber (grams)
4.8Net carbs
22.4Sugar (grams)
7.6Protein (grams)
38.6Sodium (milligrams)
169Cholesterol (grams)
100serving size = 1/6th of pan-- 44% protein 28% carbs 28% fat
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