Poultry and mushroom casserole

Ingredients for 2 servings:

• 240 g chicken breast fillet(s)
• Salt
• pepper
• Ginger powder
• 500 g mushrooms
• 4 shallots
• 180 ml milk, low-fat
• 1 tbsp sauce thickener, light
• 3 tbsp parsley, chopped
• 240 g Spätzle, cooked
• 4 tbsp cheese, grated (32% fat)
• 1 cucumber(s)
• ½ bunch of spring onions
• 1 package of sauce (salad dressing)
• ½ tsp dill

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

suitable for ww 8 people per person

Cut the chicken breast fillet into strips and fry in a non-stick pan without any fat. Season with salt, pepper, and ginger, and remove from the pan. Quarter the mushrooms, dice the shallots, and sauté both in the same pan. Pour in the milk, stir in the sauce thickener, and bring to a boil. Stir in the parsley and season to taste with salt and pepper. Place the mushrooms, chicken, and spaetzle in a casserole dish, sprinkle with cheese, and bake in a preheated oven at 200°C for about 20 minutes. Halve the cucumber and cut into half-moons, and slice the spring onions into rings. Prepare the salad dressing according to the package instructions without oil, stirring in the dill. Add the dressing to the cucumber and spring onions and serve with the casserole.