Schupfnudel, Brussels sprouts and chicken casserole

Ingredients for 4 servings:

• 500 g potato dumplings
• 500 g Brussels sprouts
• 400 g chicken strips
• 1 pack of ham cubes
• 250 ml cream
• 250 ml water
• vegetable broth
• salt and pepper
• n. B. Spice(s) of your choice
• 150 g cheese, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Trim the Brussels sprouts, remove the outer leaves and stem, then wash. Boil in salted water for about 10-15 minutes. Meanwhile, fry the potato dumplings. Season the strips, fry, then remove from the pan. When the Brussels sprouts are ready, add them to the pan in which you cooked the meat. Add the diced ham and fry for about 3 minutes. Place everything in a casserole dish. Mix the cream with water, add vegetable stock if desired, mix, and pour over the mixture. Sprinkle with cheese and bake in a preheated oven at 200°C (top/bottom heat) for about 10-30 minutes, until the cheese is brown and crispy.