Easy Chicken Crepes with Mushrooms

Make-ahead, savory Chicken Crepes with Mushrooms are perfect for a romantic date night dinner, an elegant brunch, or a dinner party main dish. These chicken and mushroom crepes with mornay sauce are easy to prepare and will impress even the most discerning guests. 

If you have been following my blog for any length of time, you know I specialize in easy recipes with a Southern flair. And, I’m sure right now you think I’ve lost my mind. First of all, crepes are a delectable staple in France, and second, they are complicated to make. And, you are right on both counts. But hang in there; I’m about to blow your mind with how easy this chicken crepe recipe is.  

You can buy premade crepes! Yes, it’s true! I found mine at Whole Foods in the bakery department, and now I’m seeing them at all major grocery stores. It’s a game-changer. Add a purchased rotisserie chicken, and you have an outstanding, gourmet main dish that only takes minutes to pull together.

Here’s what you will need: 

• Chicken – a roasted rotisserie chicken is a great time saver and part of what makes this recipe so simple to prepare. 
• Crepes – another wonderful time-saver, you can now purchase premade crepes at most grocery stores. Yes, you can make your own, but for convenience, this is the way to go in my book. 
• Butter – adds a rich buttery flavor to the filling and is used to cook the onions and mushrooms. Butter, along with flour and milk, forms the base of the roux for making the savory mornay sauce and combines with parsley and panko for the topping. (not pictured)
• Onion – the base of many dishes, adds a light onion flavor and melts into the filling. 
• Mushrooms – adds a hearty earthy flavor and is an essential component of this dish. 
• Flour – an essential component in the mornay sauce. Flour is used to thicken the sauce. (not pictured)
• Milk and half-and-half – adds a silky creamy richness to the mornay sauce. 
• Swiss and parmesan cheeses – add a wonderful cheesy richness and flavor to the mornay sauce. Gruyere cheese can be substituted for swiss cheese. 
• Sherry – is an optional ingredient for the mornay sauce. It adds a rich brightness and elevates the flavor. 
• Parsley & panko – combine with the butter to make a rich, flavorful, and crispy topping for the crepes. (parsley not pictured.)
• Salt & ground black pepper – enhances all of the flavors and brings everything together. I use kosher salt. If you are using regular table salt, only use half as much as the recipe calls for. 

Here’s how to make it:

1. To get started, preheat the oven to 350 degrees F. To make the filling, melt the butter in a large skillet over medium heat. Add the onions and cook for about five minutes or until they are translucent.
2. Add the mushrooms and cook for seven to ten minutes, or until they are tender and golden brown.
3. Stir in the chicken and salt and set aside. 
4. To make the mornay sauce, melt four tablespoons of butter in a medium-size saucepan over medium heat. Add the flour and stir until smooth. Let cook for two to three minutes. Whisk in the milk slowly until well incorporated and smooth. Cook until it starts to boil and thicken. 
5. Add pepper and slowly add the Swiss and parmesan cheeses. Heat and stir until the cheese melts and the mixture is smooth. Add the sherry (if using) and stir.
6. Remove one cup of the mornay sauce and add to the chicken and mushroom mixture. Mix well.
7. Add the half-and-half to the remaining sauce and stir until well combined. Set aside. 
8. To make the topping, add the melted butter, parsley, panko, and remaining Swiss cheese to a small bowl and mix well. Set aside.
9. To assemble, place one-half of a cup of the chicken and mushroom mixture in the middle of each crepe and gently roll up like a cigar. Handle the crepes with care; they are delicate. 
10. Place the filled crepe, seam side down, in a 9×13 baking dish that has been sprayed with non-stick cooking spray. Repeat with the rest of the filling and crepes. 
11. Pour the remaining Mornay sauce evenly over the crepes and sprinkle the topping evenly over the top. 
12. Bake in a 350-degree oven for 20-30 minutes or until the topping is brown and crusty and the cheese has melted. 
13. Serve immediately. 

Frequently asked questions:

What is a crepe?

In case you don’t know, a crepe is a type of very thin pancake. Crepes are very versatile and are served with a variety of both sweet and savory fillings. Crepes Suzette, with a brandy and citrus sauce, is probably the most famous type of crepes. 

What to serve with chicken and mushroom crepes?

This rich dinner crepes recipe is best served with a simple side like Roasted Green Beans with Bacon and Lemon, Sauteed Spinach with Lemon and Garlic, Easy Baked Fresh Tomato Casserole, Tomato Salad with White Acre Peas, or Roasted Carrots with Lemon Vinaigrette. 

What is mornay sauce?

Mornay sauce is a type of bechamel sauce, one of the five French mother sauces. Classic mornay sauce is flavored with gruyere or swiss cheese as well as parmesan cheese. Sometimes sherry is also added to brighten the flavor. In addition to topping these chicken crepes, the mornay sauce can also be used as a topping for vegetables, pasta, seafood, and chicken. My recipe for Crab Mornay also features this wonderful and flavorful sauce.  

How to make it ahead?

To make chicken and mushroom crepes ahead, simply follow the directions, and before baking it, cover the dish tightly and store it in the refrigerator for up to 24 hours or in the freezer for up to three months. If frozen, allow the casserole to thaw overnight in the refrigerator before baking. Remove the casserole from the refrigerator and leave it on the counter for about 30 minutes to come to room temperature before baking.

How to store leftovers?

Leftovers can be stored covered in the refrigerator for up to four days. You can reheat either in the oven or in the microwave with good results. 

Sharon’s tips:

• I used premade purchased crepes I found at Whole Foods grocery store. You should be able to find them at any major grocery store. 
• If you would rather cook the chicken yourself instead of using a rotisserie chicken, see this post, Easy Roasted Chicken Breasts, for directions. You will need about 3 cups of cooked chicken.
• If you are only feeding a few folks, feel free to divide the crepes up and bake some and freeze some. I usually cook half and freeze half.
• You can substitute one tablespoon of dried parsley flakes for fresh parsley.
• Save the carcass and skin from your rotisserie chicken to make Homemade Chicken Stock. If you don’t have time right now, simply put the bones in a plastic freezer bag and freeze until you are ready.  

This recipe was adapted from Breakfast Chicken Crepes Mornay from Gracehill Bed and Breakfast. 

More chicken recipes:

If you like chicken as we do, you might also like these easy and popular recipes: Chicken Marsala with Proscuitto, Hearty Chicken Chili Verde, Chinese Chicken and Broccoli, Chicken Pilau, Lemon Butter Chicken with Sage, Chicken and Cauliflower Skillet, and Chicken Pesto Pasta Alfredo. 

If you need more ideas or menu suggestions, you can see all of my chicken recipes here, or check out my roundups, 21 Best Chicken Casserole Recipes for a Crowd, and 12 Most Popular Chicken Recipes. 

★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

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5 from 5 votes

Chicken Crepes with Mushrooms Recipe

Make-ahead savory Chicken Crepes with Mushrooms are perfect for a romantic date night dinner or a dinner party. These easy chicken and mushroom crepes are blanketed in a cheesy mornay sauce. Not only do they look sensational, but you won't believe how delicious they are. 

Course Main Dish

Cuisine American

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 8 crepes

Calories 378kcal

Author Sharon Rigsby

Ingredients

Chicken and Mushroom Filling Ingredients:

• ▢ 2 tablespoons unsalted butter
• ▢ 1 medium onion minced
• ▢ 12 ounces sliced mushrooms
• ▢ ½ teaspoon kosher salt
• ▢ 1 rotisserie chicken bones and skins removed, and meat chopped (about 3 cups)

Sauce Ingredients:

• ▢ 4 tablespoons unsalted butter
• ▢ 4 tablespoons all-purpose flour
• ▢ 2 cups milk whole or 2% milk
• ▢ ¼ teaspoon ground black pepper
• ▢ 4 ounces shredded Swiss cheese plus additional for topping
• ▢ ⅓ cup grated Parmesan cheese
• ▢ ¾ cup half and half
• ▢ 2 tablespoons dry sherry optional

Topping Ingredients:

• ▢ 2 tablespoons chopped fresh parsley
• ▢ 2 tablespoons unsalted butter melted
• ▢ ½ cup panko bread crumbs

Crepes

• ▢ 8 crepes purchased

Instructions

Chicken and Mushroom Filling Directions:

• Preheat the oven to 350 degrees F.
• Melt butter in a large skillet over medium heat. Add onions and cook for about five minutes or until they are translucent. Add the mushrooms and cook for seven to ten minutes, or until they are cooked. Stir in the chicken and salt and set aside.

Sauce Directions:

• Melt four tablespoons of butter in a medium-size saucepan over medium heat. Add the flour and stir until smooth. Let cook for two to three minutes. Whisk in the milk slowly until well incorporated and smooth. Cook until it starts to boil and thicken.
• Add pepper and slowly add the Swiss and parmesan cheeses. Heat and stir until the cheese melts and the mixture is smooth. Add the sherry (if using) and stir. Remove one cup of the sauce and add to the chicken and mushroom mixture. Mix well.
• Add the half-and-half to the remaining sauce and stir until well combined. Set aside.

Topping Directions:

• Add the melted butter, parsley, panko, and remaining Swiss cheese to a small bowl and mix well. Set aside.

Crepe assembly:

• Place ½ cup of the chicken and mushroom mixture in the middle of each crepe and gently roll up like a cigar. Place the filled crepe, seam side down, in a 9x13 baking dish sprayed with non-stick cooking spray. Repeat with the rest of the filling and crepes.
• Pour the remaining sauce evenly over the crepes and sprinkle the topping evenly over the top.
• Bake in a 350-degree oven for 20-30 minutes or until the topping is brown and crusty and the cheese has melted.

Notes

Sharon's Expert Tips:

• Purchase premade crepes at your local grocery store, or you can order them online from Amazon. I found mine at Whole Foods.
• To make ahead, before baking, cover the dish tightly and store it in the refrigerator for up to 24 hours or in the freezer for up to three months. If frozen, allow the casserole to thaw overnight before baking. Remove the casserole from the refrigerator and leave it on the counter for about 30 minutes to come to room temperature before baking.
• If you would rather cook the chicken yourself instead of using a rotisserie chicken, see this post, Easy Roasted Chicken Breasts, for directions. You will need about three cups of cooked chicken.
• If you are only feeding a few folks, feel free to divide the crepes up and bake some and freeze some. I usually cook half and freeze half.
• You can substitute one tablespoon of dried parsley flakes for fresh parsley.
• Save the carcass and skin from your rotisserie chicken to make Homemade Chicken Stock. If you don't have time right now, simply put the bones in a plastic freezer bag and freeze until you are ready.

 

Nutrition

Calories: 378kcal | Carbohydrates: 26g | Protein: 22g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 94mg | Sodium: 497mg | Potassium: 166mg | Fiber: 2g | Sugar: 6g | Vitamin A: 700IU | Vitamin C: 2.5mg | Calcium: 200mg | Iron: 1.1mg

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