Chicken and Brussels Sprouts Casserole Recipe - Allrecipes.com
Chicken and Brussels Sprouts Casserole Recipe
  • READY IN ABOUT hrs

Chicken and Brussels Sprouts Casserole

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 10 mins
  • READY IN 1 hr 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 01, 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.

 
Most Helpful Critical Review
Mar 07, 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!

 

12 Ratings

Jan 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.

 
Dec 05, 2004

This was ok at best. Flavor was alright but, something seems to be missing. I'm not sure if I'd try this one again.

 
Mar 16, 2011

i used cream of chicken soup instead of half n half w a little milk. also added chopped onion w the garlic. also bread crumbs on top. used seasoning w chicken and in cream mix for flavor. excellent :)

 
Jul 26, 2011

My husband and I liked this recipe. My picky kids not so much. I substituted mozzarella for the Swiss cheese. I also omitted the milk. I mixed garlic powder, salt, and basil with the half and half/cheese mixture in the bowl. To add a crusty top, I added gluten free bread crumbs to the top before baking. It made it nice and crispy.

 
Sep 18, 2009

I'm sorry, but this just doesn't cut it. I love chicken, mushrooms, brussels sprouts and cheese. This is watery, even with modifications. I hate to be harsh, but I would not make this again.

 
Apr 06, 2009

Really watery. My husband really liked it, though.

 

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Nutrition

  • Calories
  • 601 kcal
  • 30%
  • Carbohydrates
  • 16.9 g
  • 5%
  • Cholesterol
  • 159 mg
  • 53%
  • Fat
  • 39.3 g
  • 60%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 46.1 g
  • 92%
  • Sodium
  • 369 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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