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Ingredients
2 Teaspoons olive oil
3 Chicken breast halves, boneless & skinless
1/3 Cup water
14 Brussels sprouts, halved
1 (4 ounce) Package fresh mushrooms, sliced
1 1/3 Cups Swiss cheese, shredded
1 1/3 Cups half-and-half
1/2 Cup milk
2 Cloves garlic, chopped
Black pepper to taste
Garlic salt to taste
2 Tablespoons grated Parmesan cheese (optional)
Instructions
Preheat oven to 400F. 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 350F. Uncover casserole, and continue baking 20 minutes, until bubbly and lightly browned. Sprinkle with Parmesan cheese to serve.