Creamy Chicken & Mushroom Savory Crêpe Casserole – Cheesy Baked Comfort Dish
Soft crêpes stuffed with creamy chicken and sautéed mushrooms, layered in rich béchamel, topped with melted cheese, and baked until golden and bubbling.
Ingredients
For the Crêpes
- 1 cup 125g flour
- 2 eggs
- 1 ½ cups milk
- 1 tbsp melted butter
- Pinch of salt
For the Filling
- 2 cups cooked shredded chicken
- 1 ½ cups sliced mushrooms
- 1 small onion finely chopped
- 2 tbsp butter
- 2 tbsp olive oil
- Salt & black pepper
- Fresh parsley chopped
For the Béchamel Sauce
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk
- Salt pepper & nutmeg to taste
For the Topping
- 1 –1 ½ cups shredded cheese mozzarella, gruyère, emmental, or a mix
Instructions
- Prepare the Crêpes: Mix flour, eggs, milk, melted butter, and salt until smooth. Cook thin crêpes in a lightly greased pan and set aside.
- Make the Filling: Sauté the onion and mushrooms in butter and olive oil until softened. Add the shredded chicken, season with salt, pepper, and parsley. Stir in a few tablespoons of béchamel to make the filling creamy.
- Prepare the Béchamel: Melt butter, whisk in flour, and cook for 1 minute. Gradually pour in the milk while whisking until the sauce thickens. Season with salt, pepper, and nutmeg.
- Assemble the Casserole: Spoon chicken-mushroom filling into each crêpe and fold. Place the filled crêpes inside a casserole dish or oven-safe skillet. Pour the remaining béchamel over the top. Add shredded cheese.
- Bake: Bake at 375°F (190°C) for 20–25 minutes. Broil for 2–3 minutes to achieve a golden, bubbly top.
Notes
Tips & Variations
- Add shredded cheese inside the filling for an extra melty interior.
- Whole-wheat crêpes add more fiber and a nutty flavor.
- Add spinach for color and nutrients.
- Smoked chicken adds a deeper, richer flavor.
- Gruyère or mozzarella gives the best melt and browning.
Storage
- Fridge: 3–4 days in an airtight container.
- Freezer: Up to 2 months (preferably unbaked).
- Reheat: 350°F (175°C) for 10–15 minutes.