Creamy Chicken Crepe Casserole
I have a long-standing, deeply committed relationship with my mom's Chicken Crepe Casserole and it's only gotten stronger with time. Wrap up rotisserie chicken and pepper jack cheese in soft, delicate homemade crepes, then absolutely drench them in cream before baking to perfection. They're rich, nostalgic, and 1970s retro in the best way. Bring the French fusion cafe to your kitchen and make these tonight!
Servings: 10
Calories: 417kcal
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 9x13 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 9x13 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.
Notes
*You can squeeze all the crepes into a 9x13 inch pan. Or you can divide the crepes evenly between 2 pans. If you divide them, evenly divide the cream and cheese called for in the recipe between each pan. Bake times are the same.
Nutrition
Calories: 417kcal | Carbohydrates: 2g | Protein: 25g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 138mg | Potassium: 89mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1049IU | Vitamin C: 0.3mg | Calcium: 372mg | Iron: 0.4mg
