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. Pile on a plate (no need to separate with wax or parchment paper).
- Make the filling: To a medium bowl, add 3 cups shredded rotisserie chicken . Add 1 (7-ounce) can diced green chilies There is no need to drain the chilies, just add in the small amount of liquid to the chicken.
- Sprinkle the chicken and chilies with 1 teaspoon kosher salt, 1 teaspoon Lawry's Seasoned Salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon black pepper. Mix it together 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. It is ready when it is bubbly on the edges.
- Broil: If at this point the cheese is not browning on top, broil it on the top rack for 1-2 minutes. I'm a crusty cheese lover! Don't walk away!
- 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 rolled up 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. (1 cup of cream in each pan.) Bake times are the same, you can bake them side by side in the oven at the same time. If you do it in two pans, the crepes are prettier when presented. Not a big deal either way!
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
