A Bright Moment: Chicken, Wild Rice, & Cranberry Friendsgiving Casserole

Chicken, Wild Rice, & Cranberry Friendsgiving Casserole

By Lauren Septhon

Servings: 8 – 10


  • 1 lb. Chicken Breasts, skinless and boneless, cut into bite-size pieces
  • 1/4 Red Onion, finely chopped
  • 4 1/2 cups Vegetable Stock or Chicken Broth
  • 2 cups Wild Rice
  • 1 cup Plain Yogurt
  • 1 cup Celery, chopped
  • 2 cups Cranberries, or finely chopped honey crisp apples
  • 2 cups Broccoli, chopped
  • 4 Garlic Cloves, minced
  • 1 tbsp. Extra Virgin Olive Oil
  • 1 tsp. Dried Oregano, or Italian Seasoning
  • 1 tsp. Salt
  • 1 tsp. Black Pepper


  1. Preheat oven to 400F.
  2. Grease a 9×13″ baking dish with the extra virgin olive oil. Then, add in the wild rice, cranberries, chopped broccoli, minced garlic cloves, chopped celery, finely chopped red onion, dried oregano, salt, and black pepper. Use a spatula or large spoon to toss all ingredients together until well combined.
  3. Add in the plain yogurt, vegetable stock, and chopped chicken breasts. Stir all the ingredients together until evenly dispersed.
  4. Cover the baking dish with aluminum foil to bake for 40-50 minutes, until the rice is fully cooked. (Optional: Stir the casserole halfway through to keep the vegetables from rising to the top.) Remove the aluminum foil for the last 5-10 minutes.
  5. Lightly tent the casserole with aluminum foil for at least 5 minutes to cool, then serve warm.

(Vegan) Maple Pecan Scones

Servings: 8


For the Scones:

  • 2 1/2 cups All-Purpose Flour
  • 1/2 cup Pecans, crushed + more for serving
  • 1 tbsp. Maple Syrup
  • 1/2 cup Pumpkin Puree, or Applesauce
  • 1 tbsp. Baking Powder
  • 1/4 cup Brown Sugar
  • 1/3 cup Extra Virgin Olive Oil
  • 1 tbsp. Milk, regular or plant-based
  • 1 tsp. Vanilla Extract
  • 1/2 tsp. Ground All-Spice
  • 1 tsp. Ground Cinnamon
  • 1/4 tsp. Salt

For the Maple Glaze:

  • 1 cup Powdered Sugar
  • 3 tbsp. Maple Syrup
  • 1 tbsp. Milk, regular or plant-based
  • 1/4 tsp. Vanilla Extract
  • Dash of Salt


  1. Preheat oven to 425F.
  2. Evenly spread the crushed pecans onto a baking tray to toast for 3-4 minutes.
  3. In the meantime, begin the scone batter by whisking together the flour, brown sugar, cinnamon, all spice, baking powder, and salt. Fold in the toasted and crushed pecans.
  4. Add the extra virgin olive oil to the bowl, then use a fork to mix it into the batter until crumb-like texture. Add in the milk, maple syrup, vanilla extract, and pureed pumpkin. Use the fork once again to mix the batter until combined.
  5. On a lightly floured surface, press the dough into an 8″ circle, then slice into 8 triangles.
  6. Bake for 16-18 minutes, or until golden brown.
  7. In the meantime, whisk together the maple glaze ingredients in a small bowl to drizzle on the scones once cooled. After drizzling the glaze, sprinkle each scone with more crushed pecans before serving.

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