CHICKEN BROCCOLI STUFFED CREPE CASSEROLE
This recipe for Chicken Broccoli Stuffed Crêpe Casserole is rich, creamy and utterly delicious! Perfect for serving up for Sunday brunch.
– unsalted butter
– mushroom soup
– cooked chicken
– onion powder
– garlic powder
– Gruyere cheese
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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?
To make the crepes:
Mix milk, eggs, flour, and melted butter until smooth. Cook batter in a pan for 30 seconds, or until lightly golden. Do repeatedly until batter is finished.
In a large bowl, stir together cream of mushroom, chicken, broccoli, and spices.
Add 1 cup of shredded cheese and stir to combine.
Cook roux by mixing flour in melted butter in a saucepan over medium heat. Then gradually add milk and whisk until thick. Season with salt and pepper.
Scoop 2 tbsp. of chicken mixture into the center of each crepe and roll up. Then transfer to baking dish and pour bechamel sauce. Sprinkle remaining cheese.
Bake until sauce is bubbly and cheese is golden brown, 15-20 minutes. Serve warm or at room temperature.
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