Chicken and mushroom crepe bake
Chicken and mushroom crepe bake is a cozy, comforting dish that brings together tender chicken, earthy mushrooms, and soft crepes in a creamy, cheesy sauce. The layers of flaky crepes…
By Emily
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Chicken and mushroom crepe bake is a cozy, comforting dish that brings together tender chicken, earthy mushrooms, and soft crepes in a creamy, cheesy sauce. The layers of flaky crepes wrapped around the juicy filling make every bite feel special, and the browned cheese on top adds a nice touch of crispiness. It’s a great twist on a classic casserole and perfect for a relaxed dinner.
I love making this dish when I want something that feels like a warm hug on a plate. It’s also a clever way to use crepes in a new way—rather than just a sweet breakfast treat, they hold the savory filling beautifully and soak up that rich sauce. Whenever I make this, I find it comfort food that’s a little fancy but still easy enough for a weeknight meal.
My favorite way to serve chicken and mushroom crepe bake is with a simple green salad or some steamed veggies on the side. It’s filling on its own, but a fresh side adds a nice balance. I also like to sprinkle a bit of fresh parsley on top for color and a little brightness—it makes the dish look extra inviting before digging in!
Key Ingredients & Substitutions
Flour for crepes: All-purpose flour works best for thin, flexible crepes. For a gluten-free option, try a gluten-free flour blend. Just expect a slight texture change.
Chicken: I like using rotisserie chicken since it’s already cooked and juicy. Leftover roasted or poached chicken works well too.
Mushrooms: Cremini or button mushrooms add nice earthiness. You can swap for shiitake or portobello for a stronger flavor.
Cheese: Gruyere melts beautifully and has mild nuttiness. If unavailable, Swiss or mozzarella are good substitutes. Parmesan adds umami in the sauce.
Herbs: Thyme is classic here, but fresh tarragon or parsley also brighten the flavors nicely.
How Do You Make Perfectly Thin and Tender Crepes?
Crepes should be thin and flexible to roll around the filling without breaking.
- Let the batter rest for at least 15 minutes to relax the gluten and hydrate the flour.
- Use a non-stick skillet and lightly grease before each crepe to avoid sticking.
- Pour a small amount of batter (about 1/4 cup) and quickly swirl it to coat the pan evenly.
- Cook on medium heat for 1-2 minutes until the edges lift easily, then flip and cook for 30 seconds.
Patience helps here—thin crepes cook quickly but keep an eye to avoid burning!
Equipment You’ll Need
- Non-stick skillet – perfect for cooking thin crepes without sticking or tearing.
- Mixing bowls – handy for making both the crepe batter and the filling.
- Whisk – helps you blend the crepe batter smoothly without lumps.
- Baking dish – a medium-sized ovenproof dish holds the crepes while baking.
- Wooden spoon or spatula – great for sautéing mushrooms and stirring the sauce gently.
Flavor Variations & Add-Ins
- Swap chicken for cooked ham or turkey for a different protein that still pairs well with mushrooms.
- Add grated Gruyere or mozzarella inside the crepes for extra melty cheese goodness.
- Mix in spinach or kale with the mushrooms to sneak in some greens and add color.
- Stir a pinch of nutmeg or smoked paprika into the sauce for a warm, unique twist.
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
- 2 tablespoons melted butter, plus extra for greasing pan
- 1/4 teaspoon salt
For the Filling:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced (cremini or button)
- 2 cups cooked chicken, shredded or diced (rotisserie or poached)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk, warmed
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded Gruyere or Swiss cheese (for topping)
- Salt and pepper, to taste
Garnish:
- Fresh parsley, finely chopped
How Much Time Will You Need?
This dish takes about 45 minutes to prepare and cook. You’ll spend roughly 15 minutes making crepes and preparing the filling, then about 20-25 minutes baking. A little waiting time for the crepe batter to rest adds about 15-20 minutes, which can be used to get other steps ready.
Step-by-Step Instructions:
1. Make the Crepe Batter:
In a blender or a large mixing bowl, combine the flour, eggs, milk, melted butter, and salt. Blend or whisk until the batter is smooth and free of lumps. Let it rest for 15 to 20 minutes—this helps the crepes turn tender and light.
2. Cook the Crepes:
Heat a non-stick skillet over medium heat and lightly grease with butter. Pour roughly 1/4 cup of batter into the pan and swirl it around to form a thin, even layer. Cook for 1-2 minutes until the edges lift and the bottom turns lightly golden. Flip and cook for another 30 seconds. Transfer the crepe to a plate and repeat with the remaining batter. Set the crepes aside.
3. Prepare the Filling:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the garlic and cook for 30 seconds until fragrant. Stir in the sliced mushrooms and cook until their moisture evaporates and they turn golden brown, roughly 6-8 minutes. Add the cooked chicken, thyme, salt, and pepper. Cook together for 2-3 more minutes, then remove from heat.
4. Make the Creamy Sauce (Béchamel):
In a separate saucepan, melt butter over medium heat. Stir in the flour and cook for about 1 minute to make a roux, stirring constantly. Gradually whisk in the warmed milk until the mixture is smooth and thickened, about 4-5 minutes. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to your taste.
5. Assemble the Crepe Bake:
Preheat your oven to 375°F (190°C). Place a few tablespoons of the chicken and mushroom filling onto each crepe, then roll them up and place seam-side down in a baking dish. Pour the creamy sauce evenly over the rolled crepes.
6. Add Cheese and Bake:
Sprinkle shredded Gruyere or Swiss cheese over the top. Bake uncovered for 20 to 25 minutes, or until the sauce bubbles and the cheese turns golden brown.
7. Serve:
Remove the dish from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley. Serve warm and enjoy this comforting, rich dish with a simple green salad or steamed garlic vegetables for a perfect meal!
Can I Use Store-Bought Crepes Instead of Making My Own?
Absolutely! Using store-bought crepes saves time. Just make sure they’re fresh and pliable to roll without cracking. Warm them slightly before filling to make rolling easier.
Can I Prepare This Dish Ahead of Time?
Yes, you can assemble the crepe bake a day ahead and refrigerate it covered. When ready, bake as directed, adding a few extra minutes to ensure it’s heated through.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed evenly.
What Can I Serve with Chicken and Mushroom Crepe Bake?
This dish pairs wonderfully with a fresh green salad, garlic steamed vegetables, or lightly roasted asparagus to balance the creamy richness.
