Chicken & Mushroom Crepe Casserole

READY IN: 55mins




  • Combine flour and eggs in a large mixing bowl. Once combined, slowly pour in water and milk.
  • Stir well and add melted butter and salt.
  • Place a small frying pan (7-8 inches) over medium-high heat and melt 1/2 tablespoon butter.
  • Once hot, pour 1/4-1/3 cup batter into the pan, swirling so it evenly coats the bottom, and cook until golden brown. About 2 minutes.
  • Repeat with remaining batter and set crepes aside.
  • Preheat oven to 350∫ F and rub halved garlic all over the inside of 9×13-inch baking dish.
  • In a large bowl, combine mayonnaise, sour cream, mushroom soup and cheeses.
  • Stir and fold in shredded chicken, and season with salt and pepper.
  • Spoon 1/3 cup of mixture into each crepe and roll it up like a burrito.
  • Cut crepes in half (or into thirds if they’re large) and carefully transfer to baking dish. Place them close together so they stand upright.
  • Sprinkle extra cheese over the top of casserole.
  • Put baking dish in oven and bake for 20-25 minutes, or until cheese is melted and bubbly.
  • Remove from oven and let rest 5 minutes before serving.