Chicken – Schupfnudel – Casserole with Zucchini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breast fillet (s)
- 350 g potato noodles
- 1 medium zucchini
- 100 g cheese, rated
- 100 g cream cheese
- 150 ml milk
- food starch
- salt and pepper
- olive oil
- parsley
Print Recipe
Pin Recipe Instructions
- Fry the chicken breast fillets in hot oil, season with salt, pepper and cut into bite-sized pieces. Slice the zucchino diagonally into wafer-thin slices, fry briefly in the frying fat and season with salt and pepper.
- Cook the potato noodles according to the instructions on the packet and distribute them in a baking dish. Bring the cream cheese to the boil with milk and thicken it with the starch so that the sauce has a creamy consistency. Season with parsley, salt and pepper. Pour the sauce over the potato noodles, place the chicken breast pieces on top, cover everything with zucchini slices and sprinkle with grated cheese.
- Bake at 200 ° for about 10 minutes, until the meat is cooked through and the cheese has melted.
- Instead of the potato noodles, you can also use gnocchi.
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