CHICKEN AND MUSHROOM CREPES
I remember eating chicken and mushroom crepes at my favorite crepe franchise that has since gone out of business. I was finally able to duplicate the recipe and I wanted to share it with everyone. Very easy and delicious!
Provided by Susan
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 57m
Yield 5
Number Of Ingredients 20
Steps:
- Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken until no longer pink in the center, about 5 minutes. Transfer to a plate.
- Melt remaining 1/4 cup butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in 1/4 cup flour and cook for 2 minutes. Reduce heat to low. Add 2 cups milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry.
- Scoop 1 cup sauce into a bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through, about 5 minutes.
- Beat 1 cup milk, 3/4 cup flour, egg, 1 tablespoon melted butter, sugar, vanilla extract, and baking powder together in a bowl to make crepe batter.
- Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the skillet, swirling to spread evenly. Cook crepe until golden brown, about 30 seconds per side. Transfer crepe to a plate. Repeat with remaining batter, separating crepes with waxed paper and covering to keep warm.
- Scoop 1/4 cup chicken mixture onto each crepe and roll up. Spoon reserved 1 cup sauce over filled crepes. Garnish with remaining 1 teaspoon parsley.
Nutrition Facts : Calories 496.3 calories, Carbohydrate 31.6 g, Cholesterol 131 mg, Fat 30 g, Fiber 1.4 g, Protein 24.6 g, SaturatedFat 14.8 g, Sodium 872.4 mg, Sugar 8.3 g
MUSHROOM AND CHICKEN CREPE PACKETS
This crepe recipe is a good use for your leftover rotisserie chicken.
Provided by Deb C
Categories Breakfast and Brunch Crepes
Time 1h35m
Yield 5
Number Of Ingredients 17
Steps:
- Combine milk, flour, eggs, and salt in an electric blender; blend until smooth. Set crepe batter aside for at least 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.
- Melt butter in a medium-sized skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer crepe to a plate and continue with remaining batter.
- Heat another skillet over medium-high heat. Add mushrooms and onion and saute until tender, about 5 minutes. Add garlic and saute until flavor releases, about 30 seconds. Stir in ricotta cheese and cream cheese until melted and well blended, 2 to 3 minutes. Stir in chicken and season with salt and pepper.
- Spread a heaping tablespoon of Parmesan cheese in the middle of each crepe. Spoon 1/4 cup of the chicken-mushroom mixture onto each crepe. Fold sides in to make a packet. Place the crepes folded-side-down in the prepared baking pan.
- Bake in the preheated oven until golden and bubbling, about 15 minutes.
- Meanwhile, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Pour in chicken broth and cook until slightly thickened, 5 to 7 minutes. Stir in parsley. Remove crepe packets from the oven; spoon gravy on top.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 21.5 g, Cholesterol 198.9 mg, Fat 15.8 g, Fiber 1.3 g, Protein 32.7 g, SaturatedFat 7.4 g, Sodium 1020 mg, Sugar 4.3 g
CREAMY CHICKEN AND MUSHROOM PHYLLO PACKETS
This is easy to make, and you can use crescent rolls in place of the phyllo if desired. The rolls can be made up to a day in advance and refrigerate covered with plastic wrap. I suggest to double this recipe, it is very good!
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the filling; heat 3 tablespoon butter in a skillet over medium heat.
- Add in the mushroom pieces and chopped bacon; cook stirring until softened (adding in the garlic the last 2 minutes of cooking).
- Stir in the mustard, cream cheese, whipping cream and cooked chicken; mix well until combined.
- Layer 5 sheets of phyllo pastry together brushing each sheet with melted butter (keep the unused pastry covered with a barely-damp clean dish towel at all times to prevent drying out).
- Slice the pastry in half to form two squares then cut again to form four squares.
- Spoon one-forth of the filling onto the end of each square; roll once and tuck the ends in and roll up.
- Brush lightly with melted butter and then sprinkle with poppy seeds.
- Repeat with remaining pastry and filling.
- Place rolls on a lightly greased baking sheet.
- Bake 400 degrees for about 20 minutes or until lightly browned and the filling is hot.
Nutrition Facts : Calories 787.9, Fat 56.4, SaturatedFat 29, Cholesterol 208.4, Sodium 739.9, Carbohydrate 31.3, Fiber 2.4, Sugar 2, Protein 39.2
CHICKEN AND MUSHROOM CRêPES
Think crepes are just for breakfast? Think again! These savory Chicken and Mushroom Crepes are perfect for any meal. Shredded Mozzarella, chopped onions, boneless chicken and chive & onion cream cheese spread make these some tasty mushroom crepes.
Provided by My Food and Family
Categories French Food
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat half the oil in large deep skillet on medium heat. Add chicken; cook 4 to 5 min. or until done, stirring frequently. Remove chicken from skillet; cover to keep warm.
- Heat remaining oil in skillet. Add mushrooms and onions; cook and stir 8 min. or until onions are tender and mushrooms release most their liquid.
- Stir in chicken broth; bring to boil. Add cream cheese spread; cook 3 min. or until cream cheese is completely melted and sauce is slightly thickened, stirring constantly with whisk.
- Return chicken to skillet; cook 1 min. or until heated through, stirring frequently.
- Spoon about 1/3 cup mushroom mixture onto half of each crêpe; top with 1 Tbsp. mozzarella, then fold in half.
Nutrition Facts : Calories 490, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 110 mg, Sodium 670 mg, Carbohydrate 46 g, Fiber 1 g, Sugar 21 g, Protein 29 g
CHICKEN & MUSHROOM CREPE CASSEROLE
Saw this on the internet from 12 tomatoes and looks so good and a different presentation. Here's what they said about it: his casserole might be composed of light and fluffy crepes, but believe us when we say it's hearty enough to feed a small country or just your average, hungry family! If you decide to make your own crepes and if you have the time and energy you definitely should! you can still save time by using store-bought cooked chicken and mushroom soup. If you're feeling more ambitious, feel free to add in fresh mushrooms as well. The filling and the crepe batter only take a few minutes to put together, which frees up your time, and once you get to rolling up the crepes, you're in the home stretch! If you want a totally different way to make a casserole, try this out and be amazed it's scrumptious!
Provided by Bonnie G 2
Categories < 60 Mins
Time 55m
Yield 1 Casserole, 8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 363.1, Fat 21.3, SaturatedFat 10.6, Cholesterol 130.4, Sodium 542.7, Carbohydrate 16.4, Fiber 0.4, Sugar 1.3, Protein 25.4
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