John Myers
Mini Dumplings – Chicken – Mushroom – Casserole
The perfect mini dumplings – chicken – mushroom – casserole recipe with a picture and simple step-by-step instructions.
- 300 g Chicken breast
- 2 tbsp Olive oil
- Salt and pepper
- 400 g Mushrooms
- 1 Can Chanterelles
- 1 Pc. Red peppers
- 2 Pc. Hot peppers
- 1 pack Mini potato dumplings
- 1 packet Knorr fix Shredded Jäger Art
- 200 ml Rama Cremefine 7%
- 300 ml Water
- Grated cheese
- Chop the chicken, heat the olive oil in a pan and fry the meat, then season with salt and pepper. Remove and set aside. Cut the mushrooms into leaves (I only use the heads) and fry them in the pan with the chanterelles, then set aside. Dice the peppers, cut the peppers into rings. Grease a baking dish a little and first of all spread the raw mini dumplings in it. Then spread the meat, mushrooms, paprika and hot peppers on top. Prepare the sauce from 300 ml of water and “Knorr fix Geschnetzeltes Jäger Art” and add Creme Legere (I can use a sachet of sauce for the after-work kitchen). Pour the sauce over the casserole and sprinkle with grated cheese. Preheat the oven to 200 ° and bake the casserole for 20 minutes.
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