• Prep Time: 20 mins
  • Cooking Time: 45 mins
  • Serves: 5

Chicken and Mushroom Crepe Bake

  • Recipe Submitted by on

 Ingredients List

  • 2 teaspoons olive oil
  • 1 small brown onion, finely chopped
  • 200g button mushrooms, sliced
  • 200g swiss brown mushrooms, sliced
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons plain flour
  • 250ml tub 30% less-fat cream for cooking
  • 1 1/3 cups Massel salt reduced chicken style liquid stock
  • 1 large barbecue chicken, skin and bones removed, meat chopped
  • 2 x 400g packets frozen crepes, thawed
  • 1 1/2 cups reduced-fat grated tasty cheese
  • Steamed vegetables, to serve


Step 1
Heat oil in a large frying pan over medium-high heat. Add onion. Cook for 3 to 4 minutes or until softened. Add mushrooms and thyme. Cook, stirring occasionally, for 8 to 10 minutes until mushrooms are tender and all liquid has evaporated. Stir in flour. Cook for 2 minutes or until combined. Reduce heat to low. Add half the cream and 1 cup stock. Bring to a simmer. Add chicken. Cook, stirring occasionally, for 5 minutes or until slightly thickened and chicken is heated through. Remove from heat. Set aside to cool.
Step 2
Preheat oven to 200°C/180°C fan-forced. Place 1 crepe on a flat surface. Top with 1/4 cup chicken mixture. Roll up to enclose. Repeat with remaining crepes and mixture.
Step 3
Place 8 crepes, seam-side down, in a 5cm-deep, 20cm x 30cm baking dish. Place remaining cream in a bowl. Stir in remaining stock. Season with salt and pepper. Drizzle half the cream mixture over crepes. Sprinkle with 1/2 cup cheese. Top with remaining crepes, seam-side down. Drizzle with remaining cream mixture. Sprinkle with remaining cheese. Bake for 15 to 20 minutes or until golden. Serve.

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