Published 9/4/2020 • Updated 8/23/2022 Packed with chicken, butternut squash, wild rice and more delicious savory flavors, you’ll be making this all season long.
The Well Plated Cookbook is Here!
The Well Plated Cookbook is finally out, and we are love love loving all these delicious recipes (there are over 130 of ’em in this cookbook!). When Erin says that these recipes are fast, healthy recipes you’ll want to eat — she’s 100% right! Packed in this gorgeous cookbook are amazing recipes for every meal — recipes that pack ingredients you can find at a regular grocery store (no obscure ingredients you’ll never use again!), healthy swaps for classic midwestern dishes, and recipe hacks that help you put a healthy meal on the table every day.
Fall Flavors in a Bowl
It was a chilly day in Minneapolis when we made this recipe, so we were really feeling in the mood for Fall flavors. And this recipe is straight up FALL flavors all together in one place. We’re talking wild rice, butternut squash, fresh herbs, pecans, dried cranberries and savory chicken. YUM.
This Casserole is Great for…
Meal Prep: This butternut squash, chicken and wild rice casserole will stock you up for a few days of lunch and dinner. Plus, it can be easily reheated. Dare we say it tasted EVEN BETTER on day 2?! Serving a Crowd: Looking to serve your whole family? This recipe is just perfect for that because It serves 6-8 and is as hearty as can be. Balanced Meal: Get your protein, veggies, and grains all in one dish!
Easy Swaps
Make It Meatless: Swap the chicken for 2 (15- ounce) cans of rinsed- and- drained reduced-sodium white beans, such as great Northern or cannellini beans. Add the beans to the squash in step 5. Other Cuts of Chicken: Swap out the 1.5 lbs. boneless skinless chicken thighs for 1.5 lbs. boneless skinless chicken breasts. If you have leftover chicken from cooking a whole chicken, simply use 1.5 lbs of any cut!
How Long Will This Casserole Keep?
Most chicken casseroles like this one will last 3-5 days in the fridge. Storage tip: make sure to store your casserole in an airtight container with the lid on.
Freezer Instructions
To Freeze: Bake the casserole completely, then let cool to room temperature. Cover it tightly, then freeze for up to 3 months. To Thaw and Reheat: Let thaw overnight in the refrigerator, bring to room temperature, then cover with foil and reheat in a 350°F oven until warmed through. Be sure to use a pan that is freezer and oven safe.
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