Chicken and Wild Rice Casserole with Butternut Squash and Cranberries

YIELD: Serves 4-6

 

PREP TIME: 25 minutes

 

COOK TIME: 20 minutes

 

TOTAL TIME: 55 minutes

Ingredients:

• 1 cup uncooked wild rice blend (3 cups cooked)
• 4 tablespoons olive oil, divided
• 1 1/4 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 medium yellow onion, diced
• 1 small butternut squash, about 1 1/2 pounds, peeled and cut into 1/2-inch pieces (about 5 cups cubes)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon chopped fresh thyme, plus additional for garnish
• 3/4 cup dried cranberries (I prefer the ones with reduced sugar)
• 1/2 cup freshly grated Parmesan cheese, divided (about 2 ounces)

Directions:

1. Cook the rice according to package directions. Drain off any excess cooking liquid and set aside.
2. Preheat your oven to 350 degrees F. Lightly coat a 9×13-inch baking dish with cooking spray and set aside.
3. In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the diced chicken and sauté until the chicken is cooked through and no longer pink on the inside, about 6 minutes. Remove to a paper towel-lined plate and set aside.
4. With a paper towel, carefully wipe the skillet clean. Heat the remaining 2 tablespoons olive oil over medium. Add the diced squash, onions, salt, and pepper. Sauté until the onion begins to soften, about 2 minutes. Cover and cook, stirring occasionally, until the squash is tender but still retains some chew, about 6-8 minutes. Stir in the thyme, cranberries, reserved chicken, rice, and 1/4 cup Parmesan.
5. Transfer the mixture to the prepared baking dish. Bake in the oven for 20 minutes, then remove from the oven and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake 5 additional minutes, until the cheese melts. Sprinkle with additional chopped fresh thyme and serve warm.

• To freeze: Bake the casserole completely, then let cool to room temperature. Cover it tightly, then freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat, covered, in a 350 degree oven until warmed through.

Chicken Cranberry Brie Tartlets

 Prep Time 15 minutes

 Cook Time 15 minutes

 Total Time 30 minutes

 Servings 48

Ingredients

• 2 packages 17 oz. each puff pastry
• 1 Simple Truth chicken breast cooked and cut into 1/2 inch pieces
• 1 1/2 c. fresh cranberries
• 1/3 c. honey
• 3 Tbsp. water
• 4 oz. brie cheese cut into 48 pieces
• 1/4 c. finely chopped pecans
• 2 Tbsp. minced fresh sage

Instructions

1. Preheat oven to 375 degrees.
2. Thaw puff pastry sheets according to package instructions. Once thawed, unfold into thirds.
3. Cut each third into 12 equal squares to make 48 squares. (*You will not use entire second package)
4. Grease 2 mini muffin tins; press each puff pastry square into a muffin cup.
5. Bake at 375 degrees for 8-10 minutes; remove from oven and press the center of each cup in with the end of a wooden spoon.
6. While puff pastry is baking, prepare cranberry sauce by combining fresh cranberries, honey, and water in a small saucepan.
7. Bring mixture to a boil; reduce heat to medium and cook, stirring, 5 minutes. Remove from heat and set aside to cool slightly.
8. Fill the center of each puff pastry cup with 1 piece of chicken, 1/2 tsp cranberry sauce, and 1 piece brie cheese.
9. Return to oven for 5-7 minutes, until brie is nicely melted.
10. Top with minced sage and chopped pecans.
11. Serve Warm