Creamy Chicken & Brussels Sprout Bake

A comforting and hearty casserole from the Gail Collection. Features diced cooked chicken and tender Brussels sprouts baked in a simple, homemade seasoned cream sauce.

Author

Unknown

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Recipe

Measurements	Ingredients
Forty Ounces (2.5 lbs)	Frozen Brussels Sprouts
Two & $\frac{1}{2}$ Pounds	Cooked Chicken, Diced
$\frac{1}{4}$ Cup	Pimento
Four Tablespoons	Butter
Four Tablespoons	Flour (inferred from “roux”)
Two Cups	Chicken Broth or Milk (liquid)
One Cup	Reconstituted Nonfat Dry Milk (or Cream of Chicken/Mushroom Soup)
Two Teaspoons	Paprika
Two Teaspoons	Salt
One Teaspoon	Sugar

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Instructions

1. Preheat oven to 350°F.
2. Cook frozen brussels sprouts according to the directions on the box. Drain them well.
3. In a large saucepan, melt four tablespoons of butter; stir in flour to make a roux.
4. Gradually add the chicken broth/milk and the reconstituted milk (or soup). Stir until the sauce thickens.
5. Add seasonings (paprika, salt, sugar), pimento, and the diced cooked chicken to the sauce.
6. Arrange the cooked brussels sprouts in casserole dishes.
7. Pour the chicken mixture over the sprouts.
8. Bake at 350°F until heated through and browned on top (approx. 25-30 minutes).

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