In the Winter, everyone loves a good warm, hearty and delicious casserole. As I have gotten older I realize how unhealthy certain casseroles can be and I decided to change that. This casserole is less processed and still has that delicious hearty flavor that we all love in a casserole. This was warm delicious and hit the spot. I will also share ways you can make this simple recipe into several different modified versions of itself! I hope you love it as much as I do!
Equipment for this recipe:
- 9×9 inch baking dish
- Knife
- Cutting Board
- Cookie Sheet
- Oven
Ingredients for this recipe:
- Wild Rice
- Chicken Broth
- Cream of Chicken
- Acorn Squash
- Chicken
- Salt
- Pepper
- Rosemary
- Olive Oil
Substitutions:
Another vegetable- If you don’t want acorn squash, you can switch this out for regular squash, zucchini, or broccoli. These all switch out 1 to 1 with the acorn squash. However, you do not need to roast these ahead of time in the oven like you do the acorn squash. Just chop the vegetable you choose into small 1/2 inch dices and mix them with rice, chicken, broth, and cream of chicken.
Save for Later:
This casserole is very easy to save and keep for later. It will keep in the refrigerator in an airtight container for 6 days. This is usually a dish my husband and I make a lot of and we save it for the week for easy lunches or an easy leftover dinner. It gets better and better as it sits!
Chicken, Wild Rice, and Acorn Squash Casserole
Notes
Other delicious fall recipes:
Roasted Butternut Squash Soup with Whipped Parmesan
Turkish Eggs with Sage Yogurt and Veggie Hash
Carrot Purée and Cream Cheese Pasta Carbonara
Ingredients
- 1 lb chicken breasts
- 1 cup wild rice
- 1 cup acorn squash
- 1 can of chicken broth
- 1 can of cream of chicken soup
- 2 tsp salt
- 1 tsp pepper
- 2 sprigs of rosemary
- 1 tbsp olive oil
Instructions
- Preheat the oven to 350º. Cut the acorn squash into 1 inch cubes. Cut the chicken into 1 inch cubes
- Put the acorn squash on a cookie sheet with olive oil, 1/2 tsp salt, 1/2 tsp pepper, and rosemary sprig. Roast the acorn squash in the oven for 15 minutes.
- Once the acorn squash is done. Mix together the squash, uncooked chicken, uncooked rice, chicken broth, cream of chicken, salt, and pepper in the 9×9 inch pan. Cook the casserole in the oven for 1 hour.
- Serve while hot.
Nutrition Facts
Chicken, Wild Rice, and Acorn Squash Casserole
Serves: 6
|
Amount Per Serving: 1 cup
|
||
|---|---|---|
| Calories | 316 | |
| % Daily Value* | ||
| Total Fat 11.5 g | 16.9% | |
| Saturated Fat 2.1 g | 10% | |
| Trans Fat 0 g | ||
| Cholesterol 107.5 mg | 35.7% | |
| Sodium 1449.6 mg | 60.4% | |
| Total Carbohydrate 14.4 g | 4.7% | |
| Dietary Fiber 1.1 g | 4% | |
| Sugars .8 g | ||
| Protein 19.3 g | ||
| Vitamin A 2.9% | Vitamin C 9.5% | |
| Calcium 3.3 % | Iron 2.2% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Muddled and Minced
I made this tonight with butternut squash. Very, very good. Even my boyfriend ate it though he’s hesitant to eat healthier foods. Can this be frozen?
Yes! It most certainly can be frozen!
I was skeptical but it’s tasty! It was very soggy after an hour in the oven, but after a few hours in the fridge it firmed up and reheats nicely.