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Creamy Chicken Spaetzle Casserole (Oma's Hähnchen-Spätzle-Auflauf)

Rotisserie chicken, spätzle, and mushrooms are baked in a simple cream sauce under melted cheese. This German chicken casserole is ready in 50 minutes and easy to make ahead.

Ingredients:

• 8 oz (225 grams) spätzle, dry (see Hints/Tips below)
• 3 tbsp (45 milliliters) butter or oil
• 2 medium onions (about 300 grams), sliced
• 8 oz (225 grams) mushrooms, sliced
• 8 oz (225 grams) bell peppers, chopped (fresh or frozen)
• 2 cups (10 ounces, 285 grams) cooked chicken, cubed
• Salt, paprika, black pepper, to taste
• 1 cup (240 milliliters) heavy cream
• ¾ cup (180 milliliters) sour cream
• ¾ cup (75 grams) shredded cheese

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 7 x 11-inch casserole dish and set aside. 
2. Cook the spätzle in salted water according to package directions. Drain well and set aside.
3. Meanwhile, sauté the onions in a large skillet with the butter over medium heat for 5 minutes.
4. Add the mushrooms and continue sautéing for several more minutes, until softened.
5. Add the peppers and sauté for 2 minutes.
6. Stir in the cooked chicken and season with salt, pepper, and paprika. Warm through.
7. Spread the cooked spätzle in the prepared dish. Spoon the chicken and vegetable mixture evenly over top.
8. In a bowl, whisk together the cream and sour cream. Season lightly with salt and pepper, then pour evenly over the casserole.
9. Top with cheese and bake for 25 minutes, until bubbly and lightly golden.

Notes/Hints:

• Homemade Spätzle option: No dry spätzle on hand? Use about 1 pound (450 g) cooked homemade spätzle instead. 
• Frozen bell peppers: I used 8 oz (225 g) frozen bell peppers instead of fresh. No need to thaw, just sauté them as written.
• Rotisserie chicken tip: This is a great “budget shortcut” dinner. Rotisserie chicken is often cheaper than raw chicken and saves you prep time. 
• Cheese choices: Gouda, Emmental, mild cheddar, or mozzarella all work. Use what you have. 
• Keep it creamy: Drain the spätzle very well. Extra water can thin the sauce. 
• Make-ahead: Assemble the casserole, cover, and refrigerate up to 24 hours. Bake when ready, adding a few extra minutes if it goes into the oven cold. 
• Casserole dish sizes: I used a 9 x 11-inch casserole dish because it's what I had. Just make sure there's a little room between the filling and the top of the dish for the bubbling cheese. 

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