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    Home » Recipes » Side Dishes

    Chicken and Brussel Sprout Casserole

    Published: Nov 9, 2021 · Modified: Nov 9, 2021 by Daniela Apostol · This post may contain affiliate links · 14 Comments

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    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.  

    A plate with a portion of chicken and brussels sprouts casserole

    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.

    A dish with chicken and brussels sprouts in a white sauce

    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
    Collage of 6 photos to show how to make bechamel sauce
    • 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.
    Collage of 6 photos to show how to make brussel sprouts with chicken

    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.

    Alternatively, how about my Pan-Fried Brussel Sprouts with Bacon, Garlic and Parmesan? They are super quick to make, and so delicious!

    A plate with a portion of sprouts and chicken in a cheese sauce

    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.

    4.13 from 8 votes
    Print
    Chicken and Brussel Sprout Casserole
    Prep Time
    25 mins
    Cook Time
    15 mins
    Total Time
    40 mins
     

    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.  

    Course: Side Dish
    Cuisine: English
    Keyword: thanksgiving side dish
    Servings: 4 people
    Calories: 296 kcal
    Author: Daniela Apostol
    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
    Metric - US Customary
    Instructions
    1. Preheat the oven to 200 degrees C (390 Fahrenheit)
    2. 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.
    3. Add 1 teaspoon of vegetable oil to a grill pan and cook the chicken until brown.
    4. Bring 1 litre of salted water to the boil and boil the Brussels sprouts for 15 minutes or until they are tender.

    5. Drain the water and place them in an ovenproof dish.
    6. Add the cooked chicken and grate some parmesan and cheddar cheese on top.
    7. Chop the walnuts and scatter them over.
    8. In a pan, melt a knob of butter and add the plain flour, mixing well until you get a thick paste.
    9. Add the milk and stir continuously until the sauce thickens.
    10. Add the dijon mustard and pour the mixture over the sprouts, walnuts and chicken.
    11. Grate some more cheese on top.
    12. Season well with black pepper and bake in the oven for 15 minutes until the cheese has melted.

    Recipe Video

    Recipe 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 Facts
    Chicken and Brussel Sprout Casserole
    Amount Per Serving
    Calories 296 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 5g25%
    Trans Fat 1g
    Polyunsaturated Fat 8g
    Monounsaturated Fat 4g
    Cholesterol 56mg19%
    Sodium 412mg17%
    Potassium 701mg20%
    Carbohydrates 13g4%
    Fiber 5g20%
    Sugar 5g6%
    Protein 23g46%
    Vitamin A 1690IU34%
    Vitamin C 65mg79%
    Calcium 242mg24%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Enjoy! 🙂

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    Reader Interactions

    Comments

    1. Lynz Real Cooking

      December 07, 2015 at 9:51 pm

      This sounds really good, lots of different textures that would add a nice crunch!

      Reply
      • Daniela Apostol

        December 07, 2015 at 9:54 pm

        Thank you! 🙂

        Reply
    2. milliethom

      December 07, 2015 at 10:14 pm

      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.

      Reply
      • Daniela Apostol

        December 07, 2015 at 10:21 pm

        Thank you, Millie. I am glad you like my recipe 🙂

        Reply
    3. youthfoodblog

      December 08, 2015 at 4:19 am

      Gorgeous looking! Healthy too!

      Reply
      • Daniela Apostol

        December 08, 2015 at 8:51 am

        Thank you ?

        Reply
    4. Bethan Daunter

      January 17, 2016 at 5:37 pm

      Sprouts are THE best, I honestly wish I could have them all year round! Great recipe

      Reply
      • Daniela Apostol

        January 17, 2016 at 5:56 pm

        Thank you! 🙂 they are lovely, the simplest dishes with the simplest ingredients can sometimes be the best

        Reply
    5. Pat Murray

      November 13, 2017 at 4:14 pm

      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.......

      Reply
      • Daniela Anderson

        November 13, 2017 at 8:50 pm

        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.

        Reply
    6. Mary

      August 27, 2020 at 10:29 pm

      Had leftover chicken and stock, so used both. Pan roasted the Brussels sprouts and used the drippings to make the sauce. Excellent flavor!

      Reply
      • Daniela Apostol

        August 29, 2020 at 9:36 pm

        Glad you enjoyed it!

        Reply
    7. Kath

      May 26, 2021 at 1:19 pm

      Just made this last night and it was yummy , thanks a keeper 👍

      Reply
      • Daniela Apostol

        May 26, 2021 at 3:57 pm

        I am glad you liked it!

        Reply

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