Chicken and Wild Rice Casserole with Butternut Squash and Cranberries

Scaled for 6 portions · 5 steps

1 cupuncooked wild rice blend (3 cups cooked)4 tbspextra-virgin olive oil (divided)570 gboneless skinless chicken thighs (cut into bite-sized pieces)1medium yellow onion (diced)1small butternut squash (about 1 1/2 pounds, peeled and cut into 1/2-inch pieces (about 5 cups cubes))0.5 tspkosher salt0.5 tspground black pepper1 tbspchopped fresh thyme (plus additional for garnish)0.75 cupdried cranberries0.5 cupfreshly grated Parmesan cheese (divided (about 2 ounces))

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