Cheesy Chicken Asparagus Casserole
User Reviews
0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
50 mins
-
Total Time
1 hr 5 mins
-
Servings
6 servings
-
Course
Main Course
-
Cuisine
American
Cheesy Chicken Asparagus Casserole
Report
A healthy chicken and asparagus casserole with a creamy cheese sauce. Your entire family will love this dish!
Share:
Ingredients
- 2 tablespoons extra-virgin olive oil divided
- 1 pound chicken breast cut into bite-sized pieces, boneless skinless
- 1 yellow onion diced, small
- ½ cup all-purpose flour
- 2 cups chicken broth reduced sodium
- 1 ½ cups milk (I used skim)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- ½ teaspoon garlic powder
- ½ teaspoon thyme dried
- 1 cup freekeh or uncooked quinoa, uncooked
- 1 pound asparagus tough ends removed, cut into 2-inch pieces
- 1 bunch carrot 8 to 10 ounces) peeled, cut into 1/4-inch coins, spring
- ½ cup cheese any kind that melts well, such as Gouda, Fontina Gruyere, or cheddar; I used Gouda, shredded
- ¼ cup Parmesan Cheese for topping, freshly grated
Instructions
- Place rack in the center of your oven and preheat to 375 degrees F. Coat a 9x13-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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
