Chicken, Rice, and Acorn Squash Casserole

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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!

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