Four-Cheese Spaetzle With Ground Chicken & Brussels Sprouts

[German Pasta Casserole; Wahoo!] It may not technically be Oktoberfest in Germany anymore, but here in the U.S., we celebrate this drinking holiday all month long. And that is something I’m A-OK with, given my love for hearty German foods. This dish, a dumpling casserole with chicken and sprouts, not only pairs well, it’s made with it, too!

That’s what I call a double whammy in my book. If you’re a fan of celebrating Oktoberfest all year-round like me, this spaetzle casserole needs to be on your fall baking list!

Four-cheese Spaetzle With Ground Chicken, Brussels Sprouts Recipe

Serves about 6


For the spaetzle

  • 2-1/2 cups all-purpose flour
  • 4 large eggs
  • 1/3 cup milk
  • Dash of salt
  • 8 cups water
  • Cooking spray

For the topping

  • 2 ground chicken patties, chopped
  • 10 Brussels sprouts, roasted and chopped
  • 2 tablespoons olive oil
  • 1/2 red onion, chopped
  • 2-3 cloves garlic, minced
  • 2/3 cup mozzarella cheese
  • Salt and pepper


  1. To make the spaetzle, mix the flour, eggs, milk and salt together. The dough will be sticky, so don’t worry.
  2. Bring the water to a rapid boil in a large pot. Place the dough into a greased colander and press it down carefully with a wooden spoon. The dough will fall through the holes of the colander as the water boils. Let boil for about 2 to 3 minutes, or until the dumplings float to the top. Rinse in another colander and pour into a greased casserole dish.
  3. Preheat oven to 375 degrees F.
  4. In a large skillet, heat the olive oil in a skillet over medium heat. Add the onion and cook until softened, about 2 to 3 minutes. Add the garlic, Brussels sprouts and chopped chicken. Reduce heat to medium and cook until vegetables are softened and chicken is browned, about 5 to 7 more minutes. Add salt and pepper to taste. Remove from heat.
  5. Pour the chicken mixture over the dumplings. Cover with cheese and salt and pepper.
  6. Bake for about 12 minutes, or until cheese is melted.

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