Chicken and Wild Rice Casserole with Butternut Squash and Cranberries

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• 1 cup uncooked wild rice blend (3 cups cooked)
• 4 tablespoons extra-virgin olive oil (divided)
• 1 1/4 pounds boneless skinless chicken thighs (cut into bite-sized pieces)
• 1 each medium yellow onion (diced)
• 1 each 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 ground 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)

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 9x13-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.