💡 At a Glance
- •The Dish: A creamy spaetzle casserole packed with juicy, seared chicken, veggies, and a rich savory sauce.
- •Time: Quick comfort food that’s super easy to prep ahead for busy weeknights.
- •How It’s Made: Whip up the creamy sauce in your Thermomix®, then bake everything with cheese until bubbly and golden.
Craving a cozy, super easy casserole tonight? You’ve got to try my Chicken Spaetzle Casserole!
It comes together so fast and tastes absolutely incredible.
Creamy sauce, tender chicken, and soft spaetzle—it’s pure comfort food, perfect for a cozy family dinner.
Best of all, you only need a handful of ingredients and you’ll have it popped into the oven in no time!
In my easy step-by-step recipe, I’ll show you just how effortless it is to whip up this incredible comfort food in no time using your Thermomix®.
You’re going to love this chicken spaetzle casserole because it’s:
- Super easy to make.
- Quick to whip up.
- Perfect for busy weeknights.
- A total family favorite.
- Super versatile.
- Creamy and delicious.
- Hearty and satisfying.
- Great to make ahead.
- A fun twist on a classic comfort meal.
- Budget-friendly.
My Top Recipe Tips
Fresh Ingredients: Stick with fresh ingredients for the absolute best flavor.
Spaetzle: Store-bought works great, but feel free to use homemade spaetzle if you have time!
Chicken: Turkey breast works just as well if that’s what you have on hand.
Veggies: Feel free to toss in extra vegetables like broccoli or sliced mushrooms.
Cheese: Have fun experimenting with different cheeses—Gouda or mozzarella melt beautifully here.
A Little Kick: Add a pinch of red pepper flakes or chopped chili if you want a bit of heat.
Herbs: Use fresh herbs if you have them on hand.
Baking Time: Baking time may vary slightly depending on your oven.
Make-Ahead: You can easily prep this casserole the day before.
Leftovers: Leftovers reheat beautifully and taste just as delicious the next day!
Can You Make This Casserole Ahead of Time?
This spaetzle casserole is fantastic for meal prep! Just assemble everything up to the step before adding the cheese, cover it tightly, and pop it in the fridge. When you’re ready to bake, sprinkle the cheese on top and bake as directed in the recipe.
You can also freeze this bake! For best results, freeze it before baking. When you’re ready to eat, let it thaw in the fridge overnight, then bake as instructed.
Fun Recipe Variations
Ham: Swap out the chicken for diced ham.
Mushrooms: Add sliced button mushrooms or creminis for a delicious, savory twist.
Spinach: Stir a handful of fresh baby spinach right into the sauce.
Tomatoes: Toss in a few diced tomatoes to brighten it up.
Extra Creamy: Swap the crème fraîche for extra heavy cream or sour cream.
Cheese Blend: Mix and match your favorite melting cheeses (like Swiss, Gruyère, or Cheddar) for the ultimate cheesy top layer.
Fresh Herbs: Fold in freshly chopped parsley or chives.
Have fun with it, get creative, and make this recipe your own!
Can I Make This Spaetzle Casserole Without a Thermomix®?
Of course! You can simply chop up the onion, garlic, and bell pepper with a knife and sauté them in a skillet.
Then, just whisk the sauce ingredients together right in a saucepan.
What Ingredients Do You Need for Chicken Spaetzle Casserole?
For the sauce:
- 1 yellow onion
- 1 garlic clove
- 1 red bell pepper
- 20 g oil
- 200 g crème fraîche
- 200 g heavy cream
- 100 g milk
- 1 tsp sweet paprika
- 1 tsp vegetable broth powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 15 g all-purpose flour
Everything else:
- 400 g chicken breast
- 500 g store-bought spaetzle (from the refrigerated aisle)
- 1 can steam-cooked peas & carrots (265 g)
- 120 g shredded cheese (such as Edam, Gouda, or Mozzarella)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
How to Make Chicken Spaetzle Casserole
Instructions:
First, dice the chicken breasts into bite-sized pieces.
Heat a skillet over medium-high heat and brown the chicken.
Season with 1 tsp salt, ½ tsp black pepper, and ½ tsp paprika while cooking. Remove from the skillet and set aside.
Preheat your oven to 350°F (180°C).
Now, let’s make the sauce! Peel and quarter the onion, peel and halve the garlic clove, then add both to the mixing bowl and chop for 5 sec / Speed 5.
Scrape down the sides of the mixing bowl with a spatula.
Core the bell pepper and chop it into rough chunks. Toss it into the mixing bowl and chop for 2 sec / Speed 5.
Add the oil and sauté for 3 min / 250°F (120°C) / Speed 1.
Next, add the crème fraîche, heavy cream, milk, paprika, vegetable broth, salt, pepper, Italian seasoning, and flour, then mix 3 sec. / Speed 5 and heat 5 min. / 90 °C (194 °F) / Speed 2.
In the meantime, add the spaetzle, chicken, carrots, and peas to a baking dish and toss everything together.
Pour the sauce over the top and give it a good stir to combine.
Finally, sprinkle the cheese evenly over the top and bake the casserole on a rack in the lower third of your oven for 30 minutes.
Enjoy!
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.
Happy cooking!
If you enjoyed this recipe, you’ll definitely want to check out my delicious Mexican pasta bake too! 🙂
Best, Christoph
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Chicken and Spaetzle Casserole
Click stars to rate now
Zutaten
For the sauce:
- 1 Onion
- 1 Garlic clove
- 1 Red bell pepper
- 20 g Cooking oil
- 200 g Crème fraîche
- 200 g Heavy cream
- 100 g Milk
- 1 tsp Sweet paprika
- 1 tsp Vegetable broth base
- 1 tsp Italian seasoning
- ½ tsp Salt
- ½ tsp Black pepper
- 15 g All-purpose flour
For the casserole:
- 400 g Boneless, skinless chicken breast
- 500 g Refrigerated pre-cooked spaetzle
- 1 Canned steamed peas & carrots 265 g
- 120 g Shredded cheese e.g., Edam or Gouda
- 1 tsp Salt
- ½ tsp Black pepper
- ½ tsp Paprika
Zubereitung
- 400 g Boneless, skinless chicken breast, 1 tsp Salt, ½ tsp Black pepper, ½ tsp PaprikaFirst, cut the chicken breast into bite-sized cubes. Heat a skillet over medium-high heat and sear the chicken. Season with 1 tsp salt, ½ tsp pepper, and ½ tsp paprika. Set aside.
- Preheat your oven to 180 °C (350 °F) conventional.
- 1 Onion, 1 Garlic cloveNow let’s make that luscious sauce! Peel and quarter the onion, peel and halve the garlic clove, and pop them into the mixing bowl. Chop for 5 sec / speed 5. Scrape down the sides of the bowl with a spatula.
- 1 Red bell pepperDeseed the red bell pepper and cut it into chunks. Add to the mixing bowl and chop for 2 sec / speed 5.
- 20 g Cooking oilAdd the oil and sauté for 3 min / 120 °C / speed 1.
- 200 g Crème fraîche, 200 g Heavy cream, 100 g Milk, 1 tsp Sweet paprika, 1 tsp Vegetable broth base, 1 tsp Italian seasoning, ½ tsp Salt, ½ tsp Black pepper, 15 g All-purpose flourAdd the crème fraîche, heavy cream, milk, sweet paprika, vegetable broth base, salt, pepper, Italian seasoning, and flour. Mix for 3 sec / speed 5, then heat for 5 min / 90 °C / speed 2.
- 500 g Refrigerated pre-cooked spaetzle, 1 Canned steamed peas & carrotsMeanwhile, place the spaetzle, cooked chicken, carrots, and peas into a baking dish and gently toss them together.
- Pour the creamy sauce evenly over the top and stir gently to combine.
- 120 g Shredded cheeseFinally, sprinkle the shredded cheese all over the top. Bake on a wire rack in the lower third of the oven for 30 minutes until golden and bubbly.
Chicken and Spaetzle Casserole
Click stars to rate now
Zutaten
For the sauce:
- 1 Onion
- 1 Garlic clove
- 1 Red bell pepper
- 20 g Cooking oil
- 200 g Crème fraîche
- 200 g Heavy cream
- 100 g Milk
- 1 tsp Sweet paprika
- 1 tsp Vegetable broth base
- 1 tsp Italian seasoning
- ½ tsp Salt
- ½ tsp Black pepper
- 15 g All-purpose flour
For the casserole:
- 400 g Boneless, skinless chicken breast
- 500 g Refrigerated pre-cooked spaetzle
- 1 Canned steamed peas & carrots 265 g
- 120 g Shredded cheese e.g., Edam or Gouda
- 1 tsp Salt
- ½ tsp Black pepper
- ½ tsp Paprika
Zubereitung
- 400 g Boneless, skinless chicken breast, 1 tsp Salt, ½ tsp Black pepper, ½ tsp PaprikaFirst, cut the chicken breast into bite-sized cubes. Heat a skillet over medium-high heat and sear the chicken. Season with 1 tsp salt, ½ tsp pepper, and ½ tsp paprika. Set aside.
- Preheat your oven to 180 °C (350 °F) conventional.
- 1 Onion, 1 Garlic cloveNow let's make that luscious sauce! Peel and quarter the onion, peel and halve the garlic clove, and pop them into the mixing bowl. Chop for 5 sec / speed 5. Scrape down the sides of the bowl with a spatula.
- 1 Red bell pepperDeseed the red bell pepper and cut it into chunks. Add to the mixing bowl and chop for 2 sec / speed 5.
- 20 g Cooking oilAdd the oil and sauté for 3 min / 120 °C / speed 1.
- 200 g Crème fraîche, 200 g Heavy cream, 100 g Milk, 1 tsp Sweet paprika, 1 tsp Vegetable broth base, 1 tsp Italian seasoning, ½ tsp Salt, ½ tsp Black pepper, 15 g All-purpose flourAdd the crème fraîche, heavy cream, milk, sweet paprika, vegetable broth base, salt, pepper, Italian seasoning, and flour. Mix for 3 sec / speed 5, then heat for 5 min / 90 °C / speed 2.
- 500 g Refrigerated pre-cooked spaetzle, 1 Canned steamed peas & carrotsMeanwhile, place the spaetzle, cooked chicken, carrots, and peas into a baking dish and gently toss them together.
- Pour the creamy sauce evenly over the top and stir gently to combine.
- 120 g Shredded cheeseFinally, sprinkle the shredded cheese all over the top. Bake on a wire rack in the lower third of the oven for 30 minutes until golden and bubbly.
