Cheesy Chicken Asparagus Casserole

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 lb Asparagus
  • 1 bunch Carrots, spring
  • 1/2 tsp Garlic powder
  • 1/2 tsp Thyme, dried
  • 1 Yellow onion, small

• Canned Goods

  • 2 cups Chicken broth, reduced sodium

• Pasta & Grains

  • 1 cup Freekeh or uncooked quinoa

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/2 tsp Black pepper
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Cheese
  • 1 1/2 cups Milk
  • 1/4 cup Parmesan cheese

Found on wellplated.com

Description

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 small yellow onion, diced
• 1/2 cup all purpose flour
• 2 cups reduced sodium chicken broth
• 1 1/2 cups milk (I used skim)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1 cup uncooked freekeh or uncooked quinoa
• 1 pound asparagus, tough ends removed, cut into 2-inch pieces
• 1 bunch (8 to 10 ounces) spring carrots, peeled, cut into 1/4-inch coins
• 1/2 cup shredded cheese, any kind that melts well, such as Gouda, Fontina Gruyere, or cheddar (I used Gouda)
• 1/4 cup freshly grated Parmesan cheese, for topping

Directions

• Place rack in the center of your oven and preheat to 375 degrees F. Coat a 9×13-inch deep baking dish with cooking spray and set aside. Heat 1 tablespoon olive oil over medium high in a Dutch oven or large, deep skillet. Add the chicken and cook until the edges are brown, but the center is still slightly pink. Remove to a plate and set aside. In the same skillet, heat remaining 1 tablespoon olive oil and add the onion. Cook until beginning to brown and soften, about 3 minutes, then whisk in the flour. Cook until the flour is lightly brown, about 1 minute, then add the chicken broth. Increase heat to high, then continue whisking until the flour is smooth. Add the milk, salt, black pepper, garlic powder, and thyme. Cook and stir until the mixture bubbles and thickens, 3 to 5 minutes. Remove pan from heat, then stir in the reserved chicken, frekkeh or quinoa, asparagus, carrots and 1/2 cup melty cheese (Gouda, Fontina, etc.). Transfer to the prepared baking dish and cover with aluminum foil. Bake, covered, for 35 minutes, then uncover and stir the filling. Continue baking, uncovered, until the the freekeh is soft (or the quinoa is sprouted) and the chicken is cooked through, about 10 additional minutes. Some liquid may be bubbling at the top. Stir once more, then top with 1/4 cup Parmesan. Return to the oven until the cheese melts, about 3 minutes. Serve warm.