Brussels Sprout Casserole with chicken and walnuts, a delicious dish for the whole family. A great choice for your Thanksgiving or Christmas dinner menu.
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.
Unlike other vegetables, they are quite inexpensive and are easily available in any supermarket. You can eithe buy them fresh or frozen, but either way, they can be cooked really fast.
I was not a big fan of Brussels sprouts, as I was a bit put off by their bitter taste, but, as with many other foods, I got to appreciate them in time.The Christmas meal can be quite heavy and some healthy vegetables would be just right. They are rich in valuable nutrients and an excellent source of a whole range of vitamins, including vitamin C and K.
I went to the supermarket the other day and I could hardly find any Brussels sprouts, that goes to show how loved they are around this time of the year, most people putting them on top of their shopping list.
I decided to make this delicious bake and the result exceeded my expectations, it was absolutely yummy.Great as a side dish or even a main course on its own, as it’s filling enough. Tasty, healthy and so easy to make. Along with the Chicken noodle casserole, this really is a bit hit with everyone. Homemade food is the best!
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Brussels Sprout Casserole with Chicken and Walnuts, a delightful dish that can be the start of your Thanksgiving or Christmas dinner.
- 300 g Brussels sprouts
- 1 chicken breast
- 1/2 cup walnuts
- 25 g parmesan cheese
- 25 g Cheddar cheese
- 1 cup semi-skimmed 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 salty 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.