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Chicken and Bacon Brussels Sprouts Casserole

Chicken and bacon Brussels sprouts casserole combines browned chicken, crisp bacon, and tender sprouts in a creamy cheddar sauce. A panko-Parmesan topping bakes until golden brown while the casserole bubbles around the edges.
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Prep Time 15 minutes
Cook Time 48 minutes
Resting 5 minutes
Total Time 1 hour 8 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 6 slices bacon
  • 1.5 lb chicken breasts boneless, skinless, cut into 1-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp vegetable oil
  • 1.5 lb Brussels sprouts trimmed and halved
For the sauce
  • 3 tbsp unsalted butter
  • 2 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp Dijon mustard
  • 1 cup sharp cheddar cheese shredded
For the topping
  • 0.5 cup panko breadcrumbs
  • 0.25 cup Parmesan cheese grated
  • 1 tbsp unsalted butter melted

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet
  • 1 2-quart saucepan

Method
 

Cook the casserole components
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
  3. In a 12-inch skillet over medium heat, cook the bacon until crisp, 6 to 8 minutes.
  4. Transfer the bacon to a paper towel-lined plate, crumble it when cool, and leave the drippings in the skillet.
  5. Season the chicken with the salt and pepper.
  6. Add the oil to the skillet and raise the heat to medium-high.
  7. Cook the chicken in batches until browned and 165°F in the thickest pieces, about 5 to 7 minutes per batch.
  8. Transfer the chicken to the baking dish.
  9. Add the Brussels sprouts to the skillet and cook, stirring occasionally, until browned and beginning to soften, 6 to 8 minutes.
  10. Transfer the Brussels sprouts to the baking dish and stir in the crumbled bacon.
Make the sauce
  1. In a 2-quart saucepan over medium heat, melt the butter and cook the garlic for 30 seconds.
  2. Whisk in the flour and cook for 1 minute.
  3. Gradually whisk in the broth, cream, and Dijon mustard.
  4. Bring the sauce to a gentle simmer, whisking, and cook until thickened, 3 to 5 minutes.
  5. Remove the sauce from the heat and stir in the cheddar until melted.
Assemble and bake
  1. Pour the sauce over the chicken and Brussels sprouts and stir gently to coat.
  2. In a small bowl, mix the panko, Parmesan, and melted butter.
  3. Sprinkle the topping evenly over the casserole.
  4. Bake uncovered until bubbling around the edges and the topping is golden brown, 20 to 25 minutes.
  5. Let rest for 5 minutes before serving.

Notes

For the best texture, spread the topping evenly so it browns across the casserole. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cream sauce can separate. For a gluten-free option, use gluten-free flour and panko.