Chicken and Brussels Sprouts Casserole
Chicken and Brussels Sprouts Casserole requires around 1 hour and 25 minutes from start to finish. This recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 32g of protein, 25g of fat, and a total of 398 calories. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free and primal diet. If you have water, brussels sprouts, swiss cheese, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Brussels Sprouts Casserole, Brussels Sprouts & Mushroom Casserole, and Three-Point Brussels-Sprouts Casserole.
Instructions
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.