This recipe for Chicken Broccoli Stuffed Crêpe Casserole is rich, creamy and utterly delicious! Perfect for serving up for Sunday brunch or as a hearty weeknight supper.
Casseroles really are a busy mom’s best friend. What’s more appealing than a balanced meal all tucked into a single, bake and serve dish? Yep, these one-pan wonders are just the thing for those busy weeknight meals or perfect for brunch.
This one features family-favorite chicken and broccoli all wrapped up in classic French crêpes. Topped off with a rich Bechamel sauce and Gruyere cheese, this chicken broccoli casserole is the very definition of comfort food. In fact, it is so delicious, flavorful and filling, your family will be begging you to make this casserole on the regular.
I’ll admit that my previous attempts at weekly meal prep have been a bit less than successful. But make-ahead casseroles are where I really shine. I frequently double up my favorite casserole recipes. I can then bake one for dinner that day and stash the other in the freezer to use another time. It’s such a great feeling to know you have a delicious meal at the ready!
Tips for Making Perfect Crêpes
Making crepes sounds complicated, but they’re actually fairly simple once you get the hang of it. Here are a few handy tips to ensure that the crepes for your Chicken and Broccoli Stuffed Crêpe Casserole come out perfect every time.
- Strain the batter to remove any lumps. A smooth batter will give you the best results. This is not necessary though.
- Use an actual crepe pan. An 8-inch pan is fairly inexpensive and just the right size for producing evenly cooked crepes.
- Don’t flip too soon! Wait until the edges are just starting to brown and the batter isn’t shiny. You should then be able to flip your crepe over without tearing it.
Can You Make Crêpes Ahead of Time?
I like to make a double or triple batch of crepes when I make them. The batter can be made the night before and refrigerated until ready to cook the next day.
Crêpes will stay fresh for up to 2 days in the refrigerator and freeze beautifully. The key to making sure that your crepes do not stick together during refrigeration is or freezing is to make sure that they are completely cooled before storing.
To store in the crêpes in the refrigerator, cover the stack of cooled crêpes with plastic wrap or in an airtight container. Refrigerate for up to 2 days. To reheat, warm each crepe in a skillet set over medium heat for about 20-30 seconds on each side, or warm in the microwave for about 30 seconds per crêpe.
To freeze the crepes, simply stack the cooled crêpes with a sheet of waxed or parchment paper between each crêpe. Store the stack in an airtight plastic bag or wrap in plastic wrap and freeze. Defrost the stack in the refrigerator overnight and warm each in a non-greased pan or the microwave before serving. You can also use your defrost setting on the microwave to thaw.
More Delicious Casserole Recipes
If you love this Chicken Broccoli Stuffed Crepe Casserole recipe, you’ll definitely want to try Easy Broccoli Rice Casserole, this recipe for comforting Chicken Pot Pie, and my Spiralized Zucchini Breakfast Bake.
This hearty, rich dish is perfect for a Sunday brunch or weekday dinner!
- 2 cups milk
- 4 large eggs
- 4 Tablespoons unsalted butter melted plus more for the pan
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1 can cream of mushroom soup
- 1 1/2 cups cooked chicken diced
- 1 1/2 cups Broccoli steamed and diced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 cups shredded Gruyere cheese divided
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/4 cups milk heated
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Preheat oven to 400 degrees. Lightly spray 9x13 inch pan with non-stick cooking spray.
Using a mixer or a blender, mix milk, eggs, flour, and melted butter until smooth.
Coat a hot small non-stick pan with butter.
Pour 1 ounce (2 tablespoons) of batter into the center of the pan and swirl to spread evenly.
Cook for 30 seconds, or until lightly golden and flip.
Cook for another 20 seconds and remove from pan and place on a large plate.
Continue until all batter is gone.
In a large bowl, stir together cream of mushroom, chicken, broccoli, and spices.
Add 1 cup of shredded cheese and stir to combine.
In a heavy saucepan set over medium heat, melt the butter.
Add the flour and stir to remove the clumps and create a smooth mixture.
Add one tablespoon of milk and whisk it in quickly to moisten the roux.
Pour in remaining milk and whisk until sauce begins to thicken and is smooth.
Season with salt and pepper.
Scoop 2 tablespoons of chicken mixture into the center of each crepe and roll up.
Transfer filled crepe, seam-side down, to the prepared baking dish.
Pour béchamel sauce over crepes and sprinkle with remaining cheese.
Bake until sauce is bubbly and cheese is golden brown, 15-20 minutes.
Serve warm or at room temperature.