Chicken Crepes with Mushrooms
Deliciously creamy and savory, these Chicken and Mushroom Crepes feature tender rotisserie chicken, sautéed mushrooms, and a rich cheesy sauce. Easy to assemble and perfect for make-ahead meals, they bake to a golden, bubbly perfection topped with a crispy panko-cheese topping. A comforting, protein-packed dish ideal for weeknight dinners or special occasions.
Equipment
- 1 Large skillet
- 1 Medium saucepan
- 1 small mixing bowl
- 9×13 baking dish
- Measuring cups and spoons
- Whisk
- Knife and cutting board
- Oven
Ingredients
Chicken & Mushroom Filling:
- 2 tbsp unsalted butter
- 1 medium onion minced
- 12 oz mushrooms sliced
- ½ tsp kosher salt
- 1 rotisserie chicken meat chopped (about 3 cups)
Cheese Sauce:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups milk whole or 2%
- ¼ tsp ground black pepper
- 4 oz Swiss cheese shredded
- ⅓ cup Parmesan cheese grated
- ¾ cup half-and-half
- 2 tbsp dry sherry optional
Topping:
- 2 tbsp fresh parsley chopped
- 2 tbsp unsalted butter melted
- ½ cup panko bread crumbs
- Additional Swiss cheese for sprinkling
Crepes:
- 8 store-bought crepes
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Preparing the oven in advance ensures that the crepes will bake evenly, allowing the cheese to melt fully and the topping to become golden and crisp. Lightly coat a 9×13-inch baking dish with non-stick cooking spray or butter to prevent sticking and make cleanup easier.
- Prepare the Chicken and Mushroom Filling: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 1 minced medium onion and cook for about 5 minutes, stirring occasionally, until the onions are soft, translucent, and fragrant. Next, add 12 ounces of sliced mushrooms and continue cooking for 7–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown lightly. This step develops a rich, earthy flavor for the filling. Stir in 3 cups of chopped rotisserie chicken and ½ teaspoon kosher salt, mixing thoroughly. Let the mixture cook for an additional 2–3 minutes to heat through, then remove from the heat and set aside.
- Make the Cheesy Sauce: In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Sprinkle in 4 tablespoons of all-purpose flour and whisk continuously for 2–3 minutes until the mixture forms a smooth paste, or roux, and the raw flour taste cooks out. Slowly whisk in 2 cups of milk to create a silky, lump-free sauce. Continue cooking until the mixture thickens and comes to a gentle boil. Add ¼ teaspoon ground black pepper, 4 ounces of shredded Swiss cheese, and ⅓ cup grated Parmesan cheese, stirring until the cheese melts completely and the sauce is creamy. For added depth of flavor, stir in 2 tablespoons of dry sherry, if desired. Remove 1 cup of the sauce and stir it into the chicken and mushroom mixture until fully coated. Add ¾ cup half-and-half to the remaining sauce, stir well, and set aside to use over the crepes.
- Prepare the Topping: In a small mixing bowl, combine 2 tablespoons melted butter, 2 tablespoons chopped fresh parsley, ½ cup panko bread crumbs, and additional shredded Swiss cheese. Mix thoroughly to form a uniform crumb mixture. This topping will bake into a crunchy, golden layer that adds texture and flavor to the finished dish. Set aside until ready to use.
- Assemble the Crepes: Lay one crepe flat on a clean surface or cutting board. Spoon ½ cup of the chicken and mushroom filling along the center of the crepe. Gently roll the crepe like a cigar, tucking in the edges to fully enclose the filling. Place each filled crepe seam-side down in the prepared 9×13-inch baking dish. Repeat with the remaining crepes, arranging them neatly side by side without overlapping. Pour the remaining cheese sauce evenly over the crepes, then sprinkle the prepared topping over the top for a golden, crispy finish.
- Bake the Crepes: Place the baking dish in the preheated oven and bake for 20–30 minutes. The crepes are done when the topping is golden brown and crispy, and the sauce is bubbling along the edges. Baking allows the flavors to meld together while giving the crepes a rich, creamy texture with a crisp, savory topping.
- Rest and Serve: Remove the dish from the oven and let it rest for 5–10 minutes before serving. This brief resting period helps the sauce thicken slightly, making it easier to serve without spilling. with additional chopped parsley if desired. Serve warm as a satisfying main dish alongside a fresh salad or steamed vegetables for a balanced, protein-rich meal.
- Make-Ahead Tips: These crepes can be prepared in advance. Cover the assembled dish tightly and refrigerate for up to 24 hours or freeze for up to 3 months. If frozen, thaw overnight in the refrigerator and allow the dish to sit at room temperature for 30 minutes before baking. The baking time remains the same, making these crepes perfect for meal prep, entertaining, or a stress-free weeknight dinner.
Notes
- Use store-bought crepes for convenience, or make homemade crepes if preferred.
- Rotisserie chicken works perfectly, but cooked chicken breasts can be substituted.
- Cheese selection can be varied—Gruyère or Fontina can replace Swiss for a richer flavor.
- The filling and sauce can be made ahead and refrigerated separately before assembling.
- For a gluten-free version, use gluten-free flour for the sauce and gluten-free crepes.
- Panko breadcrumbs provide a crisp topping, but regular breadcrumbs or crushed crackers can work.
- Optional sherry adds depth, but can be omitted without affecting the overall taste.
