Chicken Brussel Sprout Casserole with walnuts and bechamel sauce, a delicious and low-carb dish for the whole family. A great choice for your Thanksgiving or Christmas dinner menu. It's very easy to make, and a great alternative to the plain boiled brussels.
Brussels sprouts are very popular in the UK, many people will say that the Christmas menu would not be complete without them. They are a great accompaniment to any roast and can be enjoyed on their own or in stir fries or baked with other ingredients.
Brussels sprouts are the mini version of cabbages, have a lovely green colour and a bitter-sweet nutty flavour, being at their best in the winter months. Although you can find frozen ones as well, the fresh Brussels sprouts taste a lot better, and they keep their shape when you cook a lot better too.
Unlike other vegetables, they are quite inexpensive and are easily available in any supermarket in the cold months. You can either buy them fresh or frozen, but either way, they can be cooked really fast.
The fresh ones, however, are super tasty once the cold season starts. I don't really have much of them in summer, as with other seasonal vegetables, I would rather consume them when they are at their best.
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Ingredients needed to make chicken and brussel sprout casserole
- Brussels sprouts - either fresh or frozen
- chicken breast - you can also swapped it for chicken thighs
- walnuts - for a bit of crunch, pecans also ok
- parmesan cheese & cheddar cheese - add sharpness to the sauce
- milk - full fat is the best
- butter - salted or unsalted
- dijon mustard - for a good kick
- plain flour - to thicken the sauce
- paprika - I used sweet paprika, but smoky and spicy paprika also work
- vegetable oil - for frying the chicken
- salt & black pepper - to taste
Step-by-step photos and instructions
- First, we need to cook the chicken.
If you have any leftover chicken or rotisserie chicken, that's great, this step can be skipped. If not, cut the chicken breasts into pieces, add them to a bag together with the paprika, salt and pepper, and shake well to coat.
- Grill/Fry for 5-6 minutes until cooked through, then add the chicken pieces to an oven-proof dish, and top with grated cheese.
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- To boil the brussels sprouts, remove the tough ends and boil in salted water until tender
- Next, make the cheese sauce. Melt the butter in a pan, add the flour, mix well, and slowly pour the milk in whisking continuously until it thickens.
- Add the dijon mustard, season to taste, and add more grated cheese.
- Pour the sauce over the brussels sprouts, chicken, add the walnuts, then top with more grated cheese, and bake for 10-15 minutes until the cheese is melted.
What can you replace the chicken with?
You can add cooked bacon, ham, turkey, beef, or any other meat of your choice. For a vegetarian option, you can add sauteed mushrooms or even meat-free quorn pieces.
Make sure the brussels sprouts are cooked beforehand, otherwise they will not have time to soften in the oven, since the cheese melts quickly.
.Or you can just leave the brussels sprouts on their own, just coated in this delicious cheese sauce, they will still be the next level up if you are to compare it to the plain boiled sprouts, which could be seen as pretty boring.
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Chicken and Brussel Sprout Casserole
Ingredients
- 300 g Brussels sprouts
- 1 chicken breast
- ½ cup walnuts
- 25 g parmesan cheese
- 25 g Cheddar cheese
- 1 cup milk
- 1 teaspoon butter
- ½ teaspoon dijon mustard
- 1 teaspoon plain flour
- 1 tablespoon paprika
- 1 teaspoon vegetable oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
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Instructions
- Preheat the oven to 200 degrees C (390 Fahrenheit)
- Cut the chicken into big strips, place it in a bag, the add paprika, salt and pepper and close the bag. Shake it so that the chicken can be coated evenly.
- Add 1 teaspoon of vegetable oil to a grill pan and cook the chicken until brown.
- Bring 1 litre of salted water to the boil and boil the Brussels sprouts for 15 minutes or until they are tender.
- Drain the water and place them in an ovenproof dish.
- Add the cooked chicken and grate some parmesan and cheddar cheese on top.
- Chop the walnuts and scatter them over.
- In a pan, melt a knob of butter and add the plain flour, mixing well until you get a thick paste.
- Add the milk and stir continuously until the sauce thickens.
- Add the dijon mustard and pour the mixture over the sprouts, walnuts and chicken.
- Grate some more cheese on top.
- Season well with black pepper and bake in the oven for 15 minutes until the cheese has melted.
Video
Notes
- If you'd like to see the measurements in CUPS and OUNCES, please click on the US CUSTOMARY link.
- The amount of ingredients can be adjusted according to the number of servings you need, please click on the number of servings to change it.
Nutrition
Enjoy! 🙂
Kath says
Just made this last night and it was yummy , thanks a keeper 👍
Daniela Apostol says
I am glad you liked it!
Mary says
Had leftover chicken and stock, so used both. Pan roasted the Brussels sprouts and used the drippings to make the sauce. Excellent flavor!
Daniela Apostol says
Glad you enjoyed it!
Pat Murray says
No idea what a "knob" of butter is and can't begin to know how much 25g of cheese might be..........other than that it looks pretty good.......
Daniela Anderson says
Hello, thank you for your comment. In the UK we usually call a knob of butter a small amount, like let's say a teaspoon or so. I have updated the recipe to reflect the change, as well as the cheese one. If you click on the US Customary link in the recipe card, you will see the measurements displayed in cups and ounces.
Bethan Daunter says
Sprouts are THE best, I honestly wish I could have them all year round! Great recipe
Daniela Apostol says
Thank you! 🙂 they are lovely, the simplest dishes with the simplest ingredients can sometimes be the best
youthfoodblog says
Gorgeous looking! Healthy too!
Daniela Apostol says
Thank you ?
milliethom says
I adore Brussels sprouts, and your recipe looks really delicious. We always grew our own sprouts until we moved house to a smaller garden. i must say I haven't found any we've bought to have the same, lovely nutty taste. But you are right, Christmas dinner wouldn't be the same without them. ou're also right about how heavy Christmas dinner is. So this recipe would be excellent for sometime over the holiday. I like the idea of using walnuts. i love all nuts! Thanks for this one, Daniela.
Daniela Apostol says
Thank you, Millie. I am glad you like my recipe 🙂
Lynz Real Cooking says
This sounds really good, lots of different textures that would add a nice crunch!
Daniela Apostol says
Thank you! 🙂