Description
An easy, comforting, classic dish, this flavorful autumn chicken wild rice casserole recipe uses butternut squash, apples and cranberries for a fun fall twist. Plus, it's naturally gluten and dairy free!
Ingredients
Units
Scale
- 1 lb cooked chicken breasts, shredded or roughly chopped into one inch pieces
- 1/2 yellow onion, diced
- 1 lb butternut squash, diced
- 1 cup carrots, quartered and thinly sliced
- 1 granny smith apple, cored and sliced
- 1 1/2 cups uncooked wild rice
- 1 cup fresh or frozen cranberries
- 1 tablespoon fresh rosemary, minced OR 1 teaspoon dried rosemary
- 1 teaspoon dried thyme, minced OR 1 teaspoon dried thyme
- 1 teaspoon dried sage, minced OR 1 teaspoon dried sage
- 2 cups chicken broth*
- 1 cup apple cider*
- 1 teaspoon coarse salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 400°F. Grease or butter a 9X13 casserole dish.
- In a small bowl, whisk together chicken broth, apple cider, herbs, spices, salt, and pepper together.
- Distribute the chicken, rice, onion, squash, carrots, apples and cranberries evenly in the casserole dish.
- Pour liquid mixture over the top. Cover with foil and place in the preheated oven.
- Bake for 1 and half to 2 hours, until rice is tender and cooked through.
- Optional: Broil for 2 to 3 minutes for a crispy top!
- Remove from heat and let cool for 10 minutes. Garnish with parsley and fresh ground black pepper. Serve warm.
Notes
To shorten the cooking time you can heat the chicken broth and apple cider to steaming or even boiling before adding it to the dish.
You can substitute the apple cider with another cup of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
