Omnivore Cheesy Chicken, Potatoes & Mushroom Casserole With Oven Roasted Brussels Sprouts 12/29/16

Omnivore
Cheesy

Chicken, Potatoes
&

 Mushroom

 Casserole

With Oven Roasted

Brussels Sprouts

Ingredients:

2 - Large boneless skinless chicken breast

(Cut into 1" pieces)

4 - Medium Potatoes 

(Washed and cut into small bite size pieces skin on)

2 - Red or yellow sweet peppers

(washed remove seeds and cut into bite size pieces)

1 - Large onion

(Peeled slice into rings then in half and in half again)

1 - 8 oz package of fresh mushrooms

(Peeled not washed and sliced peel the thin top layer off)

1 - whole head of garlic

(Peeled and each clove cut in half or into 3 pieces depends on the size)

3 - Tbsp olive oil

2 - Tbsp red pepper flakes

1 - Tsp salt

1 - Tsp black pepper

1 1/2 - Tsp paprika

1 - 8 oz bag of shredded cheddar cheese

Oven Roasted Brussels Sprouts:

1 - Bag of fresh Brussels sprouts

(Washed cut off stem end and slice in half long ways)

3 - Tbsp olive oil

Garlic powder or garlic salt

Basil

Black pepper

Put the Brussels sprouts in the oven after the first 30 minutes

Preheat your oven to 400 degrees

In a large bowl add chicken, potatoes, mushrooms, peppers, onion, 

garlic and olive oil mix with you hands after everything is mixed well

in a small bowl mix  pepper flakes, salt, black pepper, and paprika

then add the small bowl to the large bowl evenly then mix 

with your hands again

take a baking dish and spray with a non stick cooking spray

pour the chicken mixture in the casserole dish spread it out 

evenly and place in the preheated oven

for 30 minutes carefully remove from the oven and mix  with a wooded spoon

  and replace in the oven for 30 more minutes 

Place the prepared Brussels sprouts in now so they will get done at the same time

then check the potatoes to see if the are soften enough

it so place the cheddar cheese over the top evenly

place your oven on broil and bake for only 2 minutes to melt the cheese

Oven Roasted

Brussels Sprouts
Place Brussels sprouts in a resealable gallon freezer bag
add the olive oil and reseal the bag and coat the sprouts good
pour onto a piece of parchment paper on a cookie sheet
Sprinkle garlic powder or salt over sprouts
same with the basil and black pepper
place in the oven  on the top rack
bake for 15 minutes remove and flip them and 
place back in the oven for 15 more minutes
if the look a little burned they still taste great