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.
How to make CHICKEN brussel sprouts casserole
- 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.
- 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.
If you’ve liked this BRUSSEL SPROUTS CASSEROLE WITH CHICKEN AND WALNUTS or any other recipe on the blog, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
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.
- 300 g Brussels sprouts
- 1 chicken breast
- 1/2 cup walnuts
- 25 g parmesan cheese
- 25 g Cheddar cheese
- 1 cup milk
- 1 tsp butter
- 1/2 tsp dijon mustard
- 1 tsp plain flour
- 1 tbsp paprika
- 1 tsp vegetable oil
- 1/4 tsp salt
- 1/4 tsp black pepper
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 tsp 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.
- 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.