Spaetzle – Chicken Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g spaetzle, dried
- 600 g chicken breast fillet (s)
- 1 tablespoon flour
- 4 tablespoon oil
- salt
- Pepper, freshly ground
- 1 can peach (s), halved
- 1 tablespoon curry
- 200 g sour cream
- 200 ml whipped cream
- 2 banana (s)
- 100 g cheese (rated Gouda cheese)
Print Recipe
Pin Recipe Instructions
- Put on plenty of salted water and cook the spaetzle al dente in it. Then drain in a sieve. Grease a flat casserole dish and add the spaetzle.
- Rinse the chicken breast fillet under cold running water, pat dry, cut into strips and dust with flour.
- Heat oil in a pan. Fry the strips of meat on both sides for about 5 minutes. Then season with salt and pepper and pour onto the spaetzle in the baking dish.
- Add the curry powder to the frying fat, fill up with the peach juice, add sour cream and cream and bring everything to the boil while stirring.
- Peel and slice the bananas and stir in with the diced peaches. Season the mixture with the spices, pour over the strips of meat and sprinkle with the Gouda cheese. Put the pan on the wire rack in the oven and bake until the cheese is browned as desired.
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