Chicken and Brussels Sprouts Casserole recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
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 caloriescarbohydrate: 16.9 gcholesterol: 159.5 mgfat: 39.3 gfiber: 2.7 gprotein: 46.1 gsaturatedFat: 23 gservingSize: -sodium: 368.9 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Brussels Sprouts Casserole
Directions
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Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
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.
Bring the water to a boil in a saucepan. Place sprouts in the pan, cover, and cook 10 minutes, until tender.
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.
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.