Cheesy Chicken Asparagus Casserole

INGREDIENTS

2 tbsp

olive oil, divided

1 lb

boneless, skinless chicken breasts, cut into bite-sized pieces

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 tsp

kosher salt

1/2 tsp

black pepper

1/2 tsp

garlic powder

1/2 tsp

dried thyme

1 cup

uncooked freekeh or uncooked quinoa

1 lb

asparagus, tough ends removed, cut into 2-inch pieces

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