Chicken & Brussels Sprouts Bake

Posted on by Jennie

Firstly, let me tell you something. This is a casserole. I just, I hate the word casserole, so I’ve disguised it as a bake, which really isn’t a thing. It’s a casserole. But, if you hate the word, too, then call it a bake, serve it to your family, and be on your way. Whew! We can begin, now.

Chicken & Brussels Sprouts Bake | Garlic, My Soul

This is our bake, folks. Served with squash of the season, and for good measure, pea shoots. This came together quickly, and serves about six people, so it’s good for a family dinner or for two and then leftovers (which is exactly how I plan on using it up!)

Chicken & Brussels Sprouts Bake | Garlic, My Soul

Oven temperature: 375
Bake time: 35 minutes


1 lb chicken breast, thinly sliced
5 oz parmesan, romano, asiago shaved cheese mix (I got mine at TJs…use whatever blend you please, and it can be shaved or shredded)
1 10 oz bag shredded Brussels sprouts (or Brussels cut into quarters)
1 large handful pea shoots
4 oz feta cheese
3 tbsp flour
2 tbsp butter
1/4 cup milk
olive oil

1 medium squash (optional)


1. If you’re using a squash, cut it in half, scoop out the insides, and place on a jelly roll pan cut side down in water. Put in oven to bake at 375 for 30 minutes.
2. Meanwhile, salt and pepper your chicken, then pan fry it in a smidge of olive oil, about five minutes each side. If you have a big cast iron you can do all your pieces at the same time.
3. While your chicken is frying, you can make a roux: melt your butter, then add your flour and whisk until your roux bubbles, about 2-3 minutes. Add your milk, and all your feta. Turn heat to low.
4. Remove your chicken from the pan and cut into strips. In a 13 by 9 pan, layer chicken, then Brussels sprouts, then pea shoots.
5. Take your cheese sauce and pour over the top, then salt and pepper. Finally, top with a layer your parmesan, romano, asiago mix.
6. Put in the oven for about 25 minutes, or until top browns.
7. Meanwhile, pull your squash out of the oven when it’s fork tender, and then scoop out of the shell. Next, max your squash to serve alongside your bake.
8. When your bake is done, let cool slightly before scooping and serving with mashed squash and maybe some fresh pea shoots or a salad.

Chicken & Brussels Sprouts Bake | Garlic, My Soul

Chicken & Brussels Sprouts Bake | Garlic, My Soul

What’s your go-to bake (read: casserole) recipe? I could use some more easy dinners around here…


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