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Butternut Squash, Chicken & Wild Rice Casserole
Ingredients
  • 1 cup wild and brown rice blend uncooked
  • 1 ½ pounds boneless, skinless chicken thighs trimmed of excess fat
  • 4 tablespoons olive oil divided
  • ½ teaspoon kosher salt divided
  • ½ teaspoon ground black pepper divided
  • 1 small butternut squash (about 1 ½ pounds)
  • 1 medium yellow onion cut into ¼" dice (about 1 ½ cups)
  • 1 tablespoon fresh thyme chopped, plus additional for garnish
  • ¾ cup dried cranberries
  • ½ cup parmesan cheese shredded, divided
  • ½ cup pecans or walnuts roughly chopped
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