Description
A hearty and wholesome Chicken & Brussels Sprouts Casserole made with tender chicken, fresh Brussels sprouts, a creamy cheese sauce, and a golden crunchy topping.
Ingredients
1 lb Cooked, shredded chicken breast (or leftover turkey)
5 cups Brussels sprouts, quartered
1/2 lb turkey bacon, chopped
1/2 small onion, finely chopped
4 cloves garlic, minced
2 tablespoons soy sauce (gluten free or tamari)
Cheese Sauce:
2 tablespoons butter
2 tablespoons gluten free flour
1 1/2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon turmeric
1/4 teaspoon mustard powder
1/4 teaspoon paprika
1 cup sharp cheddar cheese, grated
Topping:
1/2 cup almond flour
1/2 cup Parmesan cheese (vegetarian rennet, e.g. Cabot or Tillamook), grated
1 tablespoon butter, melted
Instructions
1. Preheat oven to 425°F.
2. Cook the chopped turkey bacon in a skillet over medium heat until crisp, then remove and set aside.
3. Trim and quarter Brussels sprouts. Sauté onion and garlic in the bacon drippings for 2–3 minutes, then add Brussels sprouts and cook until softened, about 5 minutes. Stir in soy sauce.
4. Prepare the cheese sauce: melt butter, whisk in flour, then slowly whisk in milk until thickened. Add salt, pepper, turmeric, mustard powder, and paprika. Stir in cheddar until smooth.
5. Mix shredded chicken, cooked turkey bacon, and Brussels sprouts in a large ovenproof pan. Pour cheese sauce over mixture and stir to combine.
6. Prepare topping: mix almond flour, Parmesan, and melted butter. Sprinkle over casserole.
7. Bake for 15 minutes until the topping is golden brown.
8. Let rest for a few minutes before serving.
Notes
For a low-carb version, replace milk with heavy cream and omit the flour. If you want the sauce thicker, whisk in 1/4 teaspoon xanthan gum at the end while stirring constantly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Casserole
- Method: Baking
- Cuisine: American