Chicken And Brussels Sprouts Casserole Food

CRISPY GARLIC BUTTER CHICKEN AND BRUSSELS

Steps:

• Add the chicken to a non-stick frying pan over medium-high heat skin side up. (If using skinless thighs, add a teaspoon of oil.) Sprinkle half the salt and pepper over the chicken and let it cook for 5 minutes, or until it has browned on the bottom. Flip the chicken over and sprinkle on the remaining salt and pepper. Cook until the skin is crispy or the top is brown, about 6-7 minutes. Remove the chicken from the pan.
• While the chicken is cooking, cut the brussels in half. Add the brussels sprouts to the pan and let them cook until they are brown on one side, about 5 minutes. Push them to the side of the pan and arrange the chicken on the other side of the pan. Pour the chicken stock into the pan (not over the crispy chicken) and let it simmer until the pan is dry and the chicken is fully cooked, about 15 minutes.
• Pile the brussels sprouts on one side of the pan and add the butter and garlic. Let the garlic cook for 2 minutes then spoon some garlic butter over the tops of the chicken. Mix the rest of the garlic butter into the brussels sprouts.
• Serve with lots of extra black pepper.

EASY BAKED CHICKEN WITH BRUSSELS SPROUTS

Steps:

• In a large glass bowl, add the chicken and all the ingredients (except the bacon and the brussels sprouts) and stir everything well. Cover the bowl with a beeswax food wrap (this is better for the environment than plastic wrap) and place the chicken in the fridge to marinate for 30 minutes (minimum) or overnight.
• Preheat the oven at 400F.
• In a large skillet or baking sheet, add the chicken and the Brussels sprouts. Place in a way that they are in a single layer.
• Bake for about 35-40 minutes of until the chicken get the internal temperature of 165F.
• While the chicken is in the oven, cook the bacon in a skillet for about 7-10 minutes or until they are nice and crispy. Once the chicken and Brussels sprout are done, remove from the oven and top with chopped bacon.

CHICKEN AND BRUSSELS SPROUTS CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• Heat the olive oil in a skillet over medium heat, and cook the chicken 5 minutes on each side, until juices run clear. Remove from heat, and slice into strips.
• Bring the water to a boil in a saucepan. Place sprouts in the pan, cover, and cook 10 minutes, until tender.
• Arrange sprouts in the prepared baking dish. Place mushrooms over the sprouts, and sprinkle with 1 cup Swiss cheese. Layer chicken over cheese. In a bowl, mix the half-and-half, milk, garlic, and remaining Swiss cheese. Pour over the chicken. Season with pepper and garlic salt.
• Cover, and bake 35 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C). Uncover casserole, and continue baking 20 minutes, until bubbly and lightly browned. Sprinkle with Parmesan cheese to serve.

BRUSSELS SPROUTS CASSEROLE

Steps:

• Trim sprouts and cut an X in the stem of each. If sprouts are large, cut in half lengthwise.
• Bring 1 inch of water to boil in a 3-qt. saucepan. Add sprouts, reduce heat to medium low, cover and simmer for 10 minutes or until fork tender. Drain.
• Place sprouts in 1-1/2 quart baking dish; top with water chestnuts.
• In same saucepan, melt butter and saute mushrooms until tender.
• Stir in 2 tablespoons flour and pepper until well blended.
• Gradually add milk, stirring, until blended. Keep stirring until mixture boils and thickens.
• Remove from heat and stir in cheese until melted.
• Pour mixture over sprouts in baking dish and sprinkle with almonds.
• Bake at 350 for 20 minutes or until bubbly.

BRUSSELS SPROUTS CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large braiser or ovenproof skillet over medium-high heat and add the oil. When the oil is hot, add the Brussels sprouts and cook, tossing occasionally, until they begin to brown on the edges, 4 to 5 minutes. Reduce the heat to medium-low and add the butter. When the butter is melted, add the leeks and sprinkle with salt and pepper. Cook, stirring occasionally, until wilted, 4 to 5 minutes. Add the thyme and garlic and cook until fragrant, about 1 minute. Add the flour and cook, tossing until the vegetables are well coated in the flour, about 2 minutes. Gradually stir in the stock and cream and bring to a simmer. Simmer until the sprouts are tender, 2 to 4 minutes. Stir in the Parmesan, mustard and lemon zest. Season with salt and pepper to taste.
• Top with the crispy onions and bake until the onions are browned and the casserole is bubbly, about 20 minutes.

CREAMY BRUSSELS SPROUTS CASSEROLE

Steps:

• In a large skillet cook chopped bacon until crisp, set aside and reserve 2 Tablespoons of bacon grease in skillet.
• Add in brussels sprouts and cook over medium high heat for 3 minutes until the brussels sprouts turn bright green. Add in 1 tablespoon of minced garlic and stir to combine, then pour the bacon back into the skillet along with 1teaspoon garlic salt and pepper and then pour the cream over and mix.
• Pour half the brussels sprouts mixture into an oven safe casserole dish and top with half the cheese. Add remaining brussels sprouts and top with the rest of the cheese. Place in a 400-degree oven to bake for 15 minutes until cheese is melted and brussels sprouts are tender.

BRUSSELS SPROUTS CASSEROLE

Steps:

• Cook sprouts in boiling salted water for 15 minutes or till tender.
• Blend butter, flour and salt in top of double boiler. Stir in tomato juice. Stirring constantly, blend in the milk.
• Cook, stirring constantly, until thick.
• Place sprouts in a greased casserole dish. Cover with sauce and sprinkle with the cheese.
• Brown in oven at 350 degrees for 15 minutes.

BAKED RICE WITH BRUSSELS SPROUTS AND CHICKEN

Steps:

• Bring a large pot of water to a boil. Add the brussels sprouts and blanch for 5 minutes. Drain well and cut sprouts in half. Set aside. Heat 2 teaspoons of olive oil in a large, deep, ovenproof skillet over medium heat. Add the chicken thighs and sear until browned, about 3 minutes each side. Remove the chicken from the skillet and set aside.
• Preheat oven to 350 degrees. Begin to bring the chicken broth to a boil in a medium saucepan. Meanwhile, add the remaining oil to the skillet. Add the garlic and onion and cook until softened, about 5 minutes. Add the wine and cook, scraping the bottom of the skillet with a wooden spoon, for about 1 minute. Add the rice and stir constantly for 30 seconds. Add the boiling chicken broth, cumin, coriander, salt, pepper and orange zest.
• Turn the heat to low and simmer slowly, stirring frequently, until most but not all of the liquid has been absorbed, about 15 minutes. Stir in the brussels sprouts and lay the chicken over the rice. Bake, uncovered, until the liquid is absorbed, about 20 minutes. Remove the pan from the oven and cover with a kitchen towel. Let stand for 10 minutes. Season the rice with additional salt if needed and pepper to taste. Sprinkle with cilantro. Divide the chicken and rice among 4 plates and serve immediately.