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Chicken and Brussels Sprouts Casserole

Chicken and Brussels Sprouts Casserole

  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 25 m
Christi Fredrick

Christi Fredrick

I know not many people are fans of Brussels sprouts, but I love them! This tasty casserole combines the flavors of chicken, garlic, Brussels sprouts and Swiss cheese. If you are not a fan of Brussels sprouts, sub in broccoli!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 601 kcal
  • 30%
  • Fat:
  • 39.3 g
  • 60%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 46.1 g
  • 92%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Heat the olive oil in a skillet over medium heat, and cook the chicken 5 minutes on each side, until juices run clear. Remove from heat, and slice into strips.
  3. Bring the water to a boil in a saucepan. Place sprouts in the pan, cover, and cook 10 minutes, until tender.
  4. Arrange sprouts in the prepared baking dish. Place mushrooms over the sprouts, and sprinkle with 1 cup Swiss cheese. Layer chicken over cheese. In a bowl, mix the half-and-half, milk, garlic, and remaining Swiss cheese. Pour over the chicken. Season with pepper and garlic salt.
  5. Cover, and bake 35 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C). Uncover casserole, and continue baking 20 minutes, until bubbly and lightly browned. Sprinkle with Parmesan cheese to serve.
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Reviews

CPilling
13

CPilling

9/1/2010

I read the reviews on this turning out watery and was determined not to have that ending... so I tossed the brussels sprout halves in olive oil with salt and pepper and roasted them at 400 degrees for about 25 minutes instead of boiling them. I also decreased the milk to 1/2 a cup and added 2 beaten eggs. 1 egg would probably have been enough. The casserole wasn't watery at all.

nomorbgh
11

nomorbgh

3/7/2006

a really good recipe- just be sure to only use swiss cheese and not any other! I used a pre-shredded parmesan, mozzarella and it was too watery.Otherwise it's tasty and very easy to make!

amy
10

amy

1/28/2011

I loved it! I made it without reading the reviews. So I felt I must comment. I didn't use mushrooms, because I didn't have any. I didn't add the milk because i thought it looked like it had enough liquid. I only used half of the half and half. I should have used all the half and half, because once it baked, there was no liquid. It wasn't dry, but there was no sauce to it. It tasted great, but i wish there had been some liquid to it.

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