Chicken Broccoli Stuffed Crepe Casserole
This hearty, rich dish is perfect for a Sunday brunch or weekday dinner!
brunch recipe, stuffed crepe recipe
melted plus more for the pan
can cream of mushroom soup
steamed and diced
shredded Gruyere cheese
freshly ground pepper
Preheat oven to 400 degrees. Lightly spray 9x13 inch pan with non-stick cooking spray.
To make the crepes-
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.
To make the filling-
In a large bowl, stir together cream of mushroom, chicken, broccoli, and spices.
Add 1 cup of shredded cheese and stir to combine.
To make the béchamel sauce-
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.