Chicken and mushroom crepe bake
Chicken and mushroom crepe bake is a cozy, comforting dish that brings together tender pieces of chicken, earthy mushrooms, and soft crepes all baked in a creamy sauce. It’s like…
Tip: save now, cook later.Chicken and mushroom crepe bake is a cozy, comforting dish that brings together tender pieces of chicken, earthy mushrooms, and soft crepes all baked in a creamy sauce. It’s like a warm hug on a plate, with layers of delicate crepes wrapped around flavorful filling and topped with melted cheese that gets golden and bubbly in the oven.
I love making this dish when I want something special but not fussy. The crepes add a fun twist compared to traditional casseroles, and the mix of mushrooms and chicken is always a crowd-pleaser. One little tip I like is to use a bit of fresh herbs like thyme or parsley to brighten the flavors—it really makes the whole bake taste fresh and inviting.
For serving, I usually pair it with a simple salad or some steamed green veggies to keep things balanced. It’s perfect for family dinners or when friends come over because it feels fancy but is super easy to prepare ahead of time. Plus, any leftovers taste great warm or even cold the next day, which means more delicious meals with less work!
Key Ingredients & Substitutions
Crepes: Flour, eggs, and milk make a basic, tender crepe. For a dairy-free option, swap milk for almond or oat milk, and use a vegan butter alternative. Resting the batter helps make crepes more flexible and less likely to tear.
Chicken: Cooked, shredded chicken works best here. You can use leftover roast chicken or rotisserie for convenience. For a vegetarian twist, replace chicken with sautéed tofu or extra mushrooms.
Mushrooms: Button or cremini mushrooms add a nice earthy taste. You can mix in shiitake or portobello for more depth. Dry mushrooms rehydrated in warm water also work well and boost flavor.
Sauce: This creamy sauce starts with butter, flour, and milk to create a smooth base (a classic roux). Heavy cream can replace milk if you want it richer. Parmesan adds a gentle umami note but can be left out or swapped for a vegan cheese if needed.
How Can You Make Soft, Flexible Crepes That Don’t Tear?
Making perfect crepes takes a few simple steps:
- Whisk the batter until smooth to avoid lumps.
- Rest the batter for at least 15 minutes; this lets the flour absorb liquid and helps the gluten relax.
- Use a lightly greased, non-stick pan over medium heat so crepes cook evenly without sticking.
- Pour just enough batter to thinly coat the pan, then swirl it quickly to spread.
- Cook until edges lift and bottom is golden, about 1-2 minutes, then flip gently.
Don’t rush folding or rolling crepes while they’re hot, but if they cool and become stiff, a quick warm-up in the pan helps soften them before rolling with the filling.
Equipment You’ll Need
- Non-stick frying pan – perfect for cooking thin crepes without sticking or tearing.
- Whisk – helps mix the crepe batter until smooth and lump-free.
- Large skillet – great for sautéing mushrooms, onions, and chicken evenly.
- Medium saucepan – for making the creamy sauce without burning or sticking.
- Baking dish – roomy enough to hold all filled crepes and bake them evenly.
Flavor Variations & Add-Ins
- Swap chicken for cooked ham or turkey for a different but still tasty protein.
- Add spinach or chopped kale to the filling for extra color and nutrients.
- Use Gruyère or Swiss cheese in the sauce for a nuttier, richer flavor.
- Stir in fresh herbs like tarragon or chives to brighten the creamy filling.
Chicken and Mushroom Crepe Bake
Ingredients You’ll Need:
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 1 tablespoon melted butter, plus extra for cooking
- 1/4 teaspoon salt
For the Filling:
- 2 cups cooked chicken breast, shredded
- 8 oz (225g) mushrooms, sliced
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and pepper, to taste
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk (or heavy cream for richer sauce)
- 1/2 cup grated Parmesan cheese (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter, 20 minutes cooking crepes, 15 minutes preparing the filling and sauce, plus 25 minutes baking time. Overall, expect about 1 hour from start to finish.
Step-by-Step Instructions:
1. Making the Crepes:
In a bowl, mix flour and salt. In another bowl, beat eggs and milk together, then slowly whisk them into the flour until smooth. Stir in melted butter and let the batter rest for 15 to 30 minutes if you can.
Heat a lightly buttered non-stick pan over medium heat. Pour about 1/4 cup batter, swirling to coat the pan thinly. Cook 1-2 minutes till edges lift and bottom is golden. Flip and cook 30 seconds on the other side. Repeat to make about 8 crepes, then set aside.
2. Preparing the Filling:
Melt butter in a skillet over medium heat. Sauté onion until soft (3-4 minutes), add garlic and mushrooms and cook until mushrooms shrink and brown (5-7 minutes). Season with thyme, salt, and pepper.
Add shredded chicken to the mushroom mix, stir well, and remove from heat.
3. Making the Sauce:
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk, stirring constantly until thick and smooth (3-5 minutes). Add Parmesan cheese if using, and season with salt and pepper.
4. Assembling and Baking:
Place a crepe on a flat surface. Spoon a good amount of chicken and mushroom filling in the center, then roll or fold to enclose the filling. Arrange all filled crepes in a greased baking dish.
Pour the creamy sauce evenly over the crepes. Bake uncovered in a 375°F (190°C) oven for 20-25 minutes until golden and bubbly.
Garnish with chopped fresh parsley and serve warm.
Can I use frozen chicken for this recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight and pat it dry before shredding. This helps avoid extra moisture in the filling.
Can I prepare the crepes and filling ahead of time?
Absolutely! You can make the crepes and filling a day in advance. Store them separately in the fridge and assemble just before baking to keep everything fresh.
Can I substitute heavy cream for milk in the sauce?
Definitely! Using heavy cream will make the sauce richer and creamier. If you prefer a lighter option, stick with milk or try a half-and-half mix.
How should I store leftovers and reheat them?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or in the microwave, stirring occasionally for even heating.