Chicken and Mushroom Spaetzle

  1. Chicken and Mushroom Spaetzle



2 cups flour
2 eggs
Milk, salt
Make spaetzle as normal. Put aside.

Main Dish

3 chicken breasts – cubed
1 large onion
250gm sliced button mushrooms
½ finely chopped capsicum
2 cups steamed broccoli (or other steamed vegetables)
2 chicken stock cubes
¼ cup grated fresh parmesan cheese
Cracked black pepper
250ml cream
3 tablespoon corn flour dissolved in same amount of water


  • In a saucepan, fry finely diced onion in 2 tbsp. olive oil. Add chicken. Fry lightly. Add mushrooms, capsicum, stock cubes, salt & pepper. Cook for 10 minutes with lid on.
  • Remove lid, add cream. Blend cornflour with a little water then add cornflour and thicken. Add parmesan cheese. Mix in steamed broccoli and cooked spaetzle. Add chopped parsley.
  • Pour into large baking dish. Sprinkle with a little extra cheese and paprika. Brown in oven for 10 mins. Serve with side salad.
  • Can be made the day before and heated on the night.