![['Close-up of a baked cranberry chicken casserole with vibrant colors and texture.', 'Side view of a juicy chicken casserole with cranberries and butternut squash.', 'Deliciously layered cranberry chicken casserole showcasing a golden crust and garnished with almonds.', 'Freshly prepared cranberry chicken casserole with a rich blend of ingredients visible.']](https://timetocooks.com/wp-content/uploads/2026/07/cranberry-chicken-casserole_1_U1-300x300.webp)
Cranberry Chicken Casserole
A hearty and flavorful casserole combining wild rice, roasted butternut squash, tender chicken, and a tangy cranberry-orange sauce topped with almonds.
Ingredients
Grains
- 1.5 cups uncooked wild rice blend (or brown rice)
Vegetables
- 4 cups chopped butternut squash
Proteins
- 5 small chicken breasts (about 2 lbs)
Fruits
- 12 oz cranberries (fresh or frozen)
- 1 large orange (juice + zest)
Sweeteners & Sauces
- 1/3 cup maple syrup
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Nuts & Dried Fruits
- 3/4 cup sliced almonds
- 1/2 cup dried cranberries
Instructions
- Cook rice according to package instructions. Set aside.
- Preheat oven to 400°F (200°C). Toss squash with oil and salt, then bake for 35-40 minutes until tender.
- Mix cooked rice with roasted squash. Place chicken breasts on top. Prepare cranberry sauce by simmering cranberries, orange zest and juice, maple syrup, soy sauce, and sesame oil until thickened.
- Spread cranberry sauce over chicken, top with almonds, and bake for 25-30 minutes until chicken reaches 165°F.
- Sprinkle dried cranberries on top and serve immediately.
Notes
Ensure chicken reaches an internal temperature of 165°F for safety.