Chicken and Wild Rice Casserole

1 c. dry unseasoned wild rice blend

2 ½ T. olive oil, divided

1 ½ lbs boneless, skinless chicken breasts, cut into 1" pieces

1 medium onion, diced

20 oz peeled and cubed butternut squash, cut into ½" cubes

½ t. salt

½ t. black pepper

1 t. Italian seasoning

2/3 c. fresh or frozen cranberries

¼ c. chicken broth

2 oz. fresh finely shredded parmesan cheese, divided

Cook rice according to package instructions; set aside. Preheat oven to 350. Drizzle 1 ½ teaspoons of olive oil in a large skillet over medium-high heat. Add chicken and sprinkle with a bit of salt and pepper. Stir to coat and cook, stirring occasionally, until chicken pieces are cooked through. Use a slotted spoon to remove the chicken to a side plate and set aside. Add remaining olive oil to the pan and reduce the heat to medium. Add onions, celery, butternut squash, salt and pepper. Cook, stirring occasionally, for a few minutes until the onions begin to soften. Cover the pan and continue to cook for 8 minutes, stirring occasionally, until squash is tender. Uncover the pan and stir in the rice, chicken, Italian seasoning, cranberries, broth and half of the parmesan until combined. Transfer the mixture to a sprayed baking dish and spread evenly. Sprinkle the remaining parmesan cheese over the top and bake for 25 minutes.