Chicken and Brussels Sprouts Casserole

Chicken and Brussels Sprouts Casserole

12
Christi Fredrick 0

"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

1 h 25 m servings 601 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 13 Ratings

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Most helpful positive review

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 degre...

Most helpful critical review

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!

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 degre...

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 enou...

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!

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. excell...

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.

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 ha...

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.

Really watery. My husband really liked it, though.

This recipe was delicious. A bit too watery, but the flavor was great. One of my family's favorites.