Chicken and mushroom crepe bake is a comforting dish that brings together tender chicken, earthy mushrooms, and soft crepes all baked in a creamy sauce. The crepes act like little pockets that hold all the tasty filling, making each bite full of flavor and a nice mix of textures.
I love making this dish when I want something that feels special but isn’t too difficult to prepare. What I really enjoy is layering the crepes with the chicken and mushroom mix, then pouring over a smooth sauce before baking it all until bubbly and golden on top. It’s a great way to take regular ingredients and turn them into something a bit different and satisfying.
One of my favorite ways to serve this is with a simple green salad or some steamed veggies to balance out the richness of the bake. It’s also a great dish to make ahead and pop in the oven when guests come over. Everyone always asks for seconds, and I love sharing it because it feels like a warm, cozy hug on a plate.
Key Ingredients & Substitutions
Crepes: All-purpose flour works well for light, flexible crepes. If needed, you can substitute with gluten-free flour blends, but the texture may change. Using melted butter in the batter helps keep the crepes tender and adds a nice flavor.
Chicken: Rotisserie or leftover cooked chicken saves time and adds great flavor. You can also use cooked turkey or even a plant-based chicken alternative for a vegetarian twist.
Mushrooms: Button or cremini mushrooms are easy and affordable. You can swap in shiitake, portobello, or oyster mushrooms for deeper flavor and a meatier texture.
Cheese: Gruyère melts beautifully and adds richness. If you can’t find it, Swiss, cheddar, or mozzarella are good options. For a dairy-free choice, try a meltable vegan cheese.
How Do I Make Perfect Thin Crepes Without Tearing?
Making crepes thin but strong takes practice and a few tricks:
- Make sure your batter is smooth and thin in consistency; rest it for 15-20 minutes to let bubbles settle.
- Use a well-heated non-stick pan and lightly grease it with butter or oil to prevent sticking.
- Pour a small amount (about 1/4 cup) of batter into the pan, then tilt and swirl quickly to spread it evenly and thinly.
- Cook crepes over medium heat just until the edges start lifting — usually 1-2 minutes — then flip swiftly but gently.
- Don’t flip too late or the crepe might dry and crack; timing is key for tender crepes.
Practice and patience go a long way here, and soon you’ll be flipping crepes like a pro!
Equipment You’ll Need
- Non-stick skillet – perfect for cooking delicate crepes evenly without sticking.
- Whisk – helps you mix the crepe batter smooth and lump-free.
- Mixing bowls – good for whipping up batter and combining filling ingredients.
- Ovenproof baking dish – to layer and bake the crepes with filling and sauce.
- Wooden spoon or spatula – great for sautéing mushrooms and stirring sauce.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a different protein with similar flavor.
- Add grated Parmesan or mozzarella to the cheese sauce for extra richness.
- Include sautéed spinach or kale in the filling to boost the veggies and add color.
- Season mushrooms with a splash of white wine or a pinch of smoked paprika for added depth.
Chicken and Mushroom Crepe Bake
Ingredients You’ll Need:
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tbsp melted butter, plus extra for cooking
- 1/4 tsp salt
For the Filling:
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 8 oz (225g) mushrooms, sliced
- 2 cups cooked chicken, shredded or chopped (rotisserie chicken works well)
- Salt and pepper to taste
- 1 tsp dried thyme or mixed herbs
For the Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/4 cups milk or cream
- 1/2 cup grated cheese (Gruyère, Swiss, or cheddar)
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 40 minutes in total: 15-20 minutes to prepare the batter and filling, 10 minutes to cook the crepes, and about 20-25 minutes to bake the assembled dish until the cheese sauce is bubbly and golden. It’s a great meal when you want something comforting but with a homemade touch.
Step-by-Step Instructions:
1. Make the Crepe Batter:
In a bowl, whisk together the flour and salt. Add the eggs and half of the milk, whisking until smooth. Slowly pour in the rest of the milk and melted butter while whisking until your batter is thin and lump-free. Let it rest for 15-20 minutes — this helps make tender crepes.
2. Cook the Crepes:
Heat a non-stick skillet over medium heat and lightly butter it. Pour about 1/4 cup of batter into the pan and quickly tilt it to spread the batter thinly and evenly. Cook for 1-2 minutes until the edges lift and the bottom is golden brown. Flip the crepe and cook for another 30 seconds. Remove and stack on a plate. Repeat until all batter is used.
3. Prepare the Filling:
In a large skillet, heat olive oil or butter over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant. Add the sliced mushrooms and cook until browned and all moisture has evaporated. Stir in the cooked chicken, dried thyme, salt, and pepper. Remove from heat.
4. Make the Sauce:
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly—do not let it brown. Gradually whisk in the milk or cream, stirring continuously until the sauce thickens and coats the back of a spoon. Remove from heat, stir in the grated cheese until melted, then season with salt and pepper.
5. Assemble the Bake:
Preheat your oven to 350°F (175°C). Spoon some of the chicken and mushroom filling onto each crepe, then fold or roll them up. Place the filled crepes in an ovenproof dish. Pour the creamy cheese sauce evenly over the crepes.
6. Bake:
Bake the dish in the oven for 20-25 minutes until the sauce is bubbly and golden on top.
7. Serve:
Sprinkle with freshly chopped parsley before serving. Enjoy your warm, comforting chicken and mushroom crepe bake!
Can I Use Frozen Chicken for the Filling?
Yes, you can! Just make sure to thaw the chicken completely before using it. Thaw in the fridge overnight or place the sealed chicken in cold water for quicker thawing. Pat it dry to remove excess moisture before adding to the filling.
Can I Make the Crepe Bake Ahead of Time?
Absolutely! You can prepare the crepes, filling, and sauce separately, then assemble the bake and refrigerate for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if it’s coming from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave in short bursts, stirring occasionally.
Can I Substitute the Cheese in the Sauce?
Yes! Gruyère is traditional, but Swiss, cheddar, or mozzarella are great alternatives. For a dairy-free option, use a vegan cheese that melts well. Just adjust seasonings to taste since cheeses have different salt levels.