Chicken dumpling casserole with zucchini

Ingredients for 2 servings:

• 2 chicken breast fillets
• 350 g potato noodles
• 1 m.-large zucchini
• 100 g cheese, grated
• 100 g cream cheese
• 150 ml milk
• cornstarch
• salt and pepper
• olive oil
• Parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Brown the chicken breast fillets in hot oil, season with salt and pepper, and cut into bite-sized pieces. Slice the zucchini diagonally into wafer-thin slices, fry briefly in the frying fat, and season with salt and pepper. Cook the potato dumplings according to the package instructions and spread them in a baking dish. Bring the cream cheese and milk to a boil and thicken with the cornstarch until the sauce reaches a creamy consistency. Season with parsley, salt, and pepper. Pour the sauce over the potato dumplings, arrange the chicken breast pieces on top, cover everything with zucchini slices, and sprinkle with grated cheese. Bake at 200°C for about 10 minutes, until the meat is cooked through and the cheese is melted. You can also use gnocchi instead of the potato dumplings.