This Chicken and Mushroom Crepe Bake is a cozy and comforting dish that brings together tender shredded chicken, earthy mushrooms, and soft crepes all baked in a creamy sauce. It’s a warm, inviting meal that feels like a homemade hug on a plate.
I love making this bake when I want something a little special but still easy to pull together. The crepes soak up the flavorful sauce and everything melds perfectly after baking. I find that using fresh mushrooms really adds the best taste, but even canned or frozen ones work in a pinch.
My favorite way to serve this is with a simple green salad or some steamed veggies on the side. It’s a great dish to share with family or friends, especially on a chilly evening when you want something filling and soothing. Plus, leftovers heat up nicely for the next day!
Key Ingredients & Substitutions
- Crepes
- All-purpose flour and eggs create tender crepes. If you want gluten-free, try a gluten-free flour blend. Whole milk gives richness, but any milk or unsweetened plant milk works.
- Chicken
- Cooked, shredded chicken is great for texture. Rotisserie chicken saves time, or use leftover roast chicken. For a vegetarian option, swap with cooked tofu or more mushrooms.
- Mushrooms
- Fresh mushrooms add earthiness. Button or cremini are common choices. If fresh aren't available, canned or frozen mushrooms work well, just drain them to avoid excess moisture.
- Sauce
- The creamy Parmesan sauce uses butter, flour, milk, and cheese. For a lighter version, use lower-fat milk and a bit less butter. Nutritional yeast can replace Parmesan for a dairy-free twist.
How Do I Make Thin, Soft Crepes Without Tearing?
Getting crepes just right takes practice but here are some tips:
- Let your batter rest 15-30 minutes; this helps the flour absorb liquid and relaxes the gluten, making crepes less likely to tear.
- Use a non-stick skillet and butter it lightly before each crepe to prevent sticking while keeping crepes thin.
- Pour a small amount of batter (about 1/4 cup), then tilt and swirl the pan quickly for an even, thin layer.
- Cook on medium heat until edges lift easily, then flip gently using a spatula. Don’t rush flipping to avoid tearing.
- If a crepe tears, no worries! It still tastes great when folded and baked in the sauce.
Equipment You’ll Need
- Non-stick skillet – perfect for cooking crepes evenly without sticking or tearing.
- Mixing bowls – handy for prepping both the crepe batter and filling separately.
- Whisk – helps you blend the crepe batter smooth and make lump-free sauce.
- Wooden spoon or spatula – ideal for sautéing mushrooms and stirring sauce without scratching pans.
- Baking dish – sturdy and shallow, great for layering crepes and baking them with sauce.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a different protein that still pairs well with mushrooms.
- Add shredded Gruyère or Swiss cheese to the sauce for a nuttier, richer flavor.
- Include sautéed spinach or kale in the filling for extra green goodness and texture.
- Season with fresh herbs like tarragon or rosemary to give the dish a fragrant, herbal 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 whole milk
- 2 tablespoons melted butter, plus extra for cooking
- 1/4 teaspoon salt
For the Filling:
- 2 tablespoons butter
- 1 small onion, thinly sliced
- 8 ounces fresh mushrooms, sliced
- 1 1/2 cups cooked chicken, shredded or diced
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups milk (whole milk preferred)
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Pinch of nutmeg (optional)
For Garnish:
- Fresh chopped parsley
How Much Time Will You Need?
This dish will take about 15 minutes to prepare the batter and filling, 20 minutes to cook the crepes, plus about 20 minutes baking time. Altogether, plan for around 1 hour from start to finish.
Step-by-Step Instructions:
1. Make the Crepe Batter:
Whisk the flour and salt in a bowl. In another bowl, beat the eggs, milk, and melted butter. Slowly add the wet ingredients to the flour, whisking until smooth. Let the batter rest for 15 to 30 minutes to help make tender crepes.
2. Cook the Crepes:
Heat a non-stick skillet over medium heat and brush with a bit of butter. Pour about 1/4 cup of batter into the pan and swirl it around to spread evenly. Cook until the edges lift and the crepe is golden underneath, about 1-2 minutes. Flip and cook the other side briefly. Stack cooked crepes on a plate. Repeat until all batter is used, making 6-8 crepes.
3. Prepare the Filling:
Melt butter in a large skillet on medium heat. Add the sliced onion and sauté until translucent. Add mushrooms and cook until softened and liquid evaporates. Stir in cooked chicken and thyme, seasoning with salt and pepper. Remove from heat.
4. Make the Sauce:
In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute to make a roux. Slowly add milk while whisking continuously, cooking until sauce is thick and smooth (about 4-5 minutes). Remove from heat, then stir in Parmesan cheese, salt, pepper, and a pinch of nutmeg if using.
5. Assemble and Bake:
Lay a crepe flat and spoon some filling on half of it. Fold the crepe over to make a half-moon. Place the filled crepes in a baking dish. Pour the sauce evenly over the crepes.
Bake in a preheated oven at 350°F (175°C) for about 20 minutes until heated through and bubbly.
6. Serve:
Garnish with fresh chopped parsley and enjoy your warm, creamy Chicken and Mushroom Crepe Bake!
Can I Use Frozen Mushrooms for the Filling?
Yes! Just be sure to thaw them completely and drain any excess moisture before cooking. This helps prevent the filling from becoming too watery.
Can I Prepare the Crepes in Advance?
Absolutely. You can make the crepes a day ahead, stack them with parchment paper in between, and store them covered in the fridge. Reheat gently in a warm skillet before assembling.
How Should I Store Leftovers?
Store any leftover baked crepes in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven or microwave until warmed through.
Is There a Dairy-Free Alternative for the Sauce?
Yes! Use a plant-based milk like almond or oat milk and substitute the butter with a dairy-free alternative. Nutritional yeast can replace Parmesan for a cheesy flavor without dairy.