Chicken and Brussels Sprouts Casserole recipe

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Ingredients

1 tablespoon olive oil
4 skinless, boneless chicken breast halves
½ cup water
20 Brussels sprouts, halved
1 (4 ounce) package sliced fresh mushrooms
2 cups shredded Swiss cheese
1 pint half-and-half
¾ cup milk
3 cloves garlic, chopped
freshly ground black pepper to taste
garlic salt to taste
¼ cup grated Parmesan cheese

Nutrition Info

600.8 calories
carbohydrate: 16.9 g
cholesterol: 159.5 mg
fat: 39.3 g
fiber: 2.7 g
protein: 46.1 g
saturatedFat: 23 g
servingSize: -
sodium: 368.9 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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