I had thawed a large chicken breast but had not yet decided on how to cook it. As I flipped through my chicken recipes, a picture of a creamy chicken dish triggered off this idea. The dish was literally a toss-in-a-little-of-this-and-a-little-of-that creation. Sometimes those dishes come out tasting quite good, as we all know well. My husband ate seconds, which is always a good indicator, so I thought I’d share this one with you. Although quinoa is technically a seed, this recipe is not suitable until you reach the higher-carb grains rung of the Atkins carb ladder (Phase 2 OWL).
You may find this dish a bit carby for your nutrition program, but all the carbs are pretty much coming from the Brussels sprouts and quinoa. But quinoa is a super food (just take note of the nutritional stats below!)I like to include in my diet once in awhile. If you are still on Induction or wish just to lower the carb count, you could omit the quinoa. 🙂 Hemp hearts are a good low-carb substitution for the quinoa, but those are still not suitable for Induction. Sorry.
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1 c. homemade chicken broth
¼ c. quinoa (substitute hemp hearts for much lower carb count)
10 oz. chicken breast, deboned, skin removed, cut in small pieces
4 slices bacon, chopped
2 T. butter
1 c. celery, chopped
2½ oz. onion, chopped
1/2 recipe Jennifer Eloff’s low-carb Condensed Cream of Mushroom Soup
¼ c. heavy cream
Dash each salt and black pepper
3 oz. Smoked Gouda cheese, shredded (or cheese of your choice)
5 oz. frozen Brussels sprouts, cut into quarters lengthwise (do not precook)
DIRECTIONS: Preheat the oven to 350º. First, prepare the mushroom soup, set ½ the mixture into a medium bowl for inclusion in this recipe. Store the remaining soup in the refrigerator for another use. Bring chicken broth to a boil in a medium saucepan, add the quinoa and simmer covered for about 5-10 minutes while you prepare the other ingredients. In a large skillet, fry the bacon until done. Add the butter, celery, onion, salt and pepper and saute until the vegetables are getting tender. Add the pieces of chicken next and saute until no longer pink. Lower the heat and add the soup mix and cream. Stir well. Next add the shredded Gouda and Brussels sprouts. Turn off heat and stir gently. Add in the quinoa and remaining broth (or steamed cauliflower if substituting). Toss the mixture well with a spoon. Pop into a preheated 350º oven and bake for 30-40 minutes or until hot and bubbly. Serve at once.
NUTRITIONAL INFO: Makes 4 servings, each contains:
33 g fat
15.27 g carbs, 2.9 g fiber, 12.37 g NET CARBS
25.8 g protein
880 mg sodium
56 thoughts on “Chicken Brussels Sprouts Casserole”
I would like to make this recipe for our family. My fiance was recently told he is a millimeter away from being diagnosed with diabetes. We have been gathering recipes that are healthy, low carb, low sugar. He likes chicken and LOVES brussel sprouts. We need easy meals since he is cooking for himself at the moment. What would be the best version of this for him? Thank you!
You want to stay lower carb then. Use the suggested hemp hearts instead. They’re much lower in carbs than Quinoa. They have a slightly nutty taste like wild rice. Trader Joe’s or Natural Grocers will have them or order on-line.
I have made this several times. I made it different each time u can subsitue your favorite veggie or even rice for quinoa.Because my husband is very picky, lol! I like this recipe, very good!!
I’m so glad you all like it, Brenda. Bear in mind, adding rice jacks up the carbs quite a bit.
I use fresh brussel sprouts which is better
I’ll bet they WOULD be good here, Brenda! 🙂
Would like to try this even tho I hate brussel sps. …………..Am limited to 1300 cal a day so this would really eat up my cals. hope my daughter Frances makes it next time I’m down so I can try ut without having large amount as left overs.
Well I hope you like it, Carol. To cut calories, you could cut back on the cheese, bacon and quinoa. You could also use a mixture of broccoli flowerettes and Brussels sprouts (or all broccoli) to perhaps appeal more to your dislike of sprouts. 🙂
I am using fresh broc. & hope it is good!!!!
Broccoli WILL be good in this.
recipe does not call for mushroom soup but it is inthe directions. can you clarify this thanks
You just overlooked it. It’s listed in the recipe (and I linked to it) in the ingredients as “1/2 recipe of Jen Eloff’s condensed mushroom soup”. Her recipe is so simple to make in the blender, no cooking needed actually, and makes 2 cans worth of soup, so you want to use half the recipe or 1 can worth of the soup. Hope that helps.
This looks soooo good! My fiancé loves Brussels sprouts! They are his absolute favorite vegetable but I stopped cooking them for awhile because I got tired of eating them the same old ways. We will definitely be trying this one! funny that someone like me, that doesn’t like sprouts much, can create a dish that is good enough even I enjoyed it. 🙂
Hope you like this recipe, MaryBeth. Lots of folks have tried it and just loved it.
Very good! I used the fresh Brussels sprouts and it was just fine.
That’s good to know, Rosanne. So glad you folks liked it.