Pre-heat the oven to 400°F.
Add the onion, butternut squash, celery, wild rice, and shredded rotisserie chicken to a 9 x 13-inch baking dish.
In a medium saucepan, over medium-low heat, melt the butter.
Whisk in the flour and let bubble for 1 minute.
Slowly pour in the milk and chicken stock, whisking constantly, until combined.
Simmer for 4 – 5 minutes, stirring frequently, until thickened and creamy.
Reduce the heat to low and whisk in the salt, pepper, poultry seasoning, garlic powder, thyme, and lemon juice until combined.
Pour the cream sauce over the chicken and rice mixture, in the baking dish, and fold with a spatula until well combined.
Sprinkle the dried cranberries over the bake, then top with the shredded Parmesan.
Cover the baking dish tightly with foil and bake for 30 – 35 minutes, or until the vegetables are tender.
Uncover and bake for another 5 minutes, or until the cheese is browned.
Remove from the oven and let rest for 5 minutes.
Garnish with the parsley; serve.
