Last night I was busy making dinner when Eric got a phone call from my mom. All I heard was, He’s out there right now? By the playground? Okay I’ll go right now.
I looked at him curiously as he put his shoes on. So what’s the deal?
You left your cell phone out by the playground. A landscaper just found it and called your mom. He’s waiting for me to come get it.
The sad part is that I didn’t even realize it was missing. I need to keep this in mind for every time I am tempted to upgrade to a smart phone. A mere stupid phone is apparently more than I can handle.
I grew up eating these amazing, amazing Chicken Crepes. They may not look like much, but they are absolutely to-die-for. See how I have two sides of vegetables? Lots of veggies will help you feel less guilty when eating these crepes. Between the cheese and the cream, this casserole is not exactly what you want to eat on a diet. But oh man. They are so worth it. Maybe skip dessert after eating these babies :)
Creamy Chicken Crepe Casserole
Ingredients
- 1 batch Crepes, made for savory dishes, see note on recipe
- 1 pound rotisserie chicken, shredded (about 3 cups)
- 1 (7-ounce can) diced green chilies
- 1 teaspoon kosher salt
- 1 teaspoon Lawry's seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 16 ounces pepper jack cheese, shredded (divided)
- 2 cups heavy cream , OR half-and-half
Garnishes
- 1 batch pickled red onions
- radishes, thinly sliced
Instructions
- Make the Homemade Crepes, using the recipe in the notes section for "savory crepes." (Omit the sugar and omit the vanilla. Everything else is the same.) Cook and flip the crepes as instructed.
- Make the filling: Add 3 cups shredded rotisserie chicken to a bowl and sprinkle 1 teaspoon kosher salt, 1 teaspoon Lawry's Seasoned Salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon black pepper over the top. Mix the chicken until all the seasonings are well distributed.
- Use a box grater or food processor to shred 16 ounces of Pepper Jack cheese.
- Grease a 9×13 inch baking dish with nonstick spray.
- Preheat the oven to 350 degrees.
- Assemble: Put about 2 tablespoons of the seasoned chicken down the center of 1 crepe. Add a sprinkle of pepper jack cheese.
- Roll up the crepe and place seam side down in the 9×13 inch dish.*
- When all the crepes have been assembled, sprinkle the crepes with the remaining shredded cheese.
- Pour 2 cups of heavy cream evenly over the crepes.
- Bake: Cover the casserole dish and bake at 350 degrees for 15 minutes. Uncover and bake for another 15 minutes.
- Broil: If at this point my cheese is not crusty on top, I broil it for 1-2 minutes. I'm a crusty cheese lover!
- Let the casserole rest for about 10 minutes. Garnish with Pickled Red Onions and sliced jalapeno! I like to serve this with a big green salad, like this Lemon Parmesan Salad.
- Storage: Add leftovers to an airtight container and keep in the fridge for 3-4 days max. I don't recommend freezing leftovers.
How many crepes? Has to be divisible into six servings so 6, 12, 18? I’m planning on trying this out on Wednesday.
I’ll re-rate it after I make it.
Hi Frank! Depending on the size you make your crepes, it makes about 12. Let us know how this turned out for you, we love hearing from you!
I made it yesterday before I got your answer. Delicious! I would, however, delete that extra tablespoon of milk in your batter recipe. I thought it was just a tiny bit thin. I made 15 8-inch crepes. 14 got stuffed and arranged in two layers in the casserole dish. My 4 border collies shared the 15th one.
I make these and Wheaties Treats too. Wendy has shared her Janice recipes over the years. I remember eating these at your house but I’m pretty sure it was with tortillas not crepes, still good!
Making these tonight to feed to a friend of Brian’s who happens to be a pregnant woman in her first trimester. Is this a bad idea? Will the spiciness be too much if I use only pepper jack cheese? I am planning two vegetable sides to neutralize the incredible decadence…
Go for it. You can never predict the cravings of a pregnant woman anyway. During her last pregnancy, all my sister Nikki would eat was chips and salsa, so maybe spice is a good thing!
Ok – not a bad idea at all. A GREAT idea. She loved them, so apparently not too spicy at all. Brian adored them, and usually this much cream would turn him off. I served it with grilled zucchini and sautĆ©ed baby portabellas, as well as a big fruit salad (strawberries, pineapple, and Asian pears). Oh, and your s’mores bars. Basically they were amazing. Thanks Janice – you clearly have come a long, long way from your enchilada loaf origins. ;-)
We will be adding this to our regular rotation!
Dude. That fruit salad sounds delish. How about you come over to my house and fix me some dinner. I’ll fake being pregnant if you want.
I’m going to back Janice & Karen up on this…your mom totally made these. Now a staple in my house along with peanut butter, butterscotch, & wheaty’s treats. Siblings call me all the time for Janice’s recipes.
Oh my gosh. Wendy I haven’t eaten Wheaties Treats in YEARS. How could I forget about those?? The time is now!
wendy, now i remember why i love you so much! i bought you with food :)
oh, nate, you poor confused child…of course i used to make them with real crepes. then i discovered you could cheat and use tortillas and my children would still wolf them down – so i cheated. often. the crepes are much better, unless you’re trying to feed a horde of teenagers quickly!
She had to have made them at least once because I definitely remember them! It really may have just been once though…oh mom and her substitutions!!
Bahahaha Karen. Mom never once made these! She did, however, use tortillas instead of crepes while trying to pass them off as crepes…