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

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

Published: September 29, 2026

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

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That cheesy top layer on this chicken spätzle casserole is proof this one is worth making.

This creamy chicken spätzle casserole is my answer to the rotisserie chicken sitting in your fridge. German egg noodles, mushrooms (because we love them), peppers, and a little paprika bake together in a sauce of just cream and sour cream. You don't need canned soup or a flour roux. It comes together fast and turns leftover chicken into a dinner that feels properly special.

What Is Hähnchen-Spätzle-Auflauf?

Hähnchen-Spätzle-Auflauf, straight from the oven.

Hähnchen-Spätzle-Auflauf (HEHN-shen SHPETS-luh OWF-lowf) is a German chicken and spätzle casserole.

Hähnchen means chicken. Spätzle are small egg noodles from Swabia in southern Germany. In English, you'll also see them spelled spaetzle. Auflauf is the German word for a baked casserole. Most versions bake the spätzle and chicken in a creamy sauce under a layer of cheese.

Top Tips for Best Results

1. Drain the spätzle Well: Extra water makes the casserole thin instead of creamy.
2. Brown the Mushrooms: Give them time in the pan so they turn golden instead of steaming.
3. Season Properly: Add salt, pepper, and paprika while sautéing so the flavor builds.
4. Don’t Overbake: The chicken is already cooked. Bake just until bubbly and lightly golden so it stays tender.

The Rotisserie Chicken Shortcut

A store-bought rotisserie chicken does most of the work here. It's already cooked and seasoned. It's often cheaper than buying raw chicken too.

Pull the meat off while the chicken is still warm. It comes away from the bones much more easily. You need 2 cups of meat for this casserole. Save the rest for a pot of chicken noodle soup.

Using leftover roast chicken is also a great way to make two very different meals.

Rotisserie chicken, spätzle and creamy sauce in every forkful.

Creamy Without Canned Soup

Lots of chicken noodle casseroles start with a can of cream of chicken soup. I don't use one. The sauce is heavy cream whisked with sour cream (or Greek yogurt). As it bakes, the spätzle soak some of it up and the rest turns thick and creamy around them.

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Here's How to Make the Chicken Spätzle Casserole

(Find the printable recipe with measurements in the recipe card below.)

Here’s what you’ll need for this creamy chicken spätzle casserole with a few simple ingredients. If you don't have cooked spätzle ready to go, start cooking them as you work on the rest of the recipe. They'll be ready once you're ready to assemble the casserole. 

Everything you need for this quick chicken and spätzle bake.

Start by sautéing the sliced onions until they soften and turn lightly golden in about 5 five minutes.

Start by sautéing the onions until they soften and pick up a little color.

Add the mushrooms and cook them until they shrink down and pick up some color.

Add the mushrooms and let them cook down until they turn golden.

Add the peppers and sauté just long enough to warm them through. Frozen peppers go in straight from the freezer. Fresh peppers need about 2 extra minutes.

Toss in the peppers and cook just long enough to warm them through.

Stir in the cooked rotisserie chicken and let it heat up with the vegetables.

Stir in the cooked chicken and get ready for the best part, the seasoning.

Season everything with paprika, plus salt and pepper to taste.

A good sprinkle of paprika makes it taste extra German. REALLY.

Spread the cooked spätzle into your baking dish, then spoon the chicken and veggie mixture evenly over top.

Spread the spätzle in the dish, then pile the chicken and veggies right on top.

Mix the cream and sour cream (or Greek yogurt), then pour it evenly over the casserole.

Pour the cream mixture over everything so it bakes up rich and comforting.

Sprinkle the cheese on top, then bake until bubbly and lightly golden.

Cover it with cheese and bake until bubbly and lightly golden

Here’s the part where you “taste test” and suddenly your serving gets bigger.

Bubbling, cheesy, and ready for dinner.

Let it sit for 5 minutes so the sauce settles. Then scoop it up while it’s still hot and melty. A simple green salad on the side is perfect.

Substitutions & Variations

Chicken (cooked or raw):

• Cooked chicken (my shortcut): Rotisserie chicken is perfect here and often cheaper than buying raw chicken. Leftover roast chicken or turkey works too.
• Using raw chicken instead: Use 10 oz (285 g) chicken breast or 10 oz (285 g) boneless, skinless thighs, cut into bite-size pieces. Sauté the onions and mushrooms first, then scoop them into a bowl. Cook the chicken in the skillet until done, add the peppers for the last 2 minutes, then stir the onions and mushrooms back in.

Bell peppers (fresh or frozen): 

• Fresh peppers are great, but frozen peppers work beautifully. I used 8 oz (225 g) frozen bell peppers, straight from the freezer.

Mushrooms:

• Any mushrooms work here. White mushrooms and baby bella are my go-to.
• If you want more “mushroom flavor,” let them sauté until they turn golden before adding anything else.

Spätzle (dry or homemade): 

• This recipe uses 8 oz (225 g) dry spätzle (packaged noodles).
• If you want to use homemade spätzle, use about 1 lb (450 g) cooked homemade spätzle. Drain well so the casserole stays creamy.

No Spätzle available?:

• You can swap in 8 oz (225 g) egg noodles or another pasta you like. Cook until just tender, drain well, then bake as written.

Sour cream swaps:

• Plain Greek yogurt works really well. Use full-fat for the creamiest sauce.

Cheese choices:

• Gouda and Emmental are classic, but mild cheddar or mozzarella work too. Use what you have and don't overthink it.

Flavor extras:

• For extra flavor, whisk a spoonful of German mustard into the cream. A pinch of nutmeg is nice too. Chopped parsley or chives add a nice pop of color.

Out of the oven and looking mega lecker.

What to Serve with Chicken Spätzle Casserole

This casserole is rich and creamy, so I like something fresh and a little tangy alongside it.

• Southern German Cucumber Salad: The vinegar dressing cuts through the cream sauce.
• German Lettuce Salad with Grapes: Crisp lettuce with sweet grapes.
• German Tomato Salad: Perfect in late summer.
• Pan-Roasted Carrots: For a warm vegetable on the side.

Print Recipe ♥ Save Recipe

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.

Prep Time:

15 minutes

Cook Time:

35 minutes

Total Time:

50 minutes

Servings:

makes 4 - 6 servings

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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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.