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Easy Chicken-Stuffed Crepes
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Savory stuffed crepes with cheddar, rotisserie chicken, and condensed soup - a family favorite!
Ingredients:
  • 1.3333333730698 cups milk
  • 1 cup all-purpose flour
  • 4 large eggs
  • 2 tablespoons oil
  • 0.25 teaspoon salt
  • 2 (10.5 ounce) cans condensed cream of chicken soup
  • 3.5 cups shredded roasted chicken
  • 1 cup shredded Cheddar cheese
  • 0.66666668653488 cup milk
  • 1 (4 ounce) can sliced mushrooms, drained
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and gently grease a 9x13-inch baking dish.
  • Combine milk, flour, eggs, 2 tablespoons oil, and salt in a bowl and whisk until smooth.
  • Preheat a nonstick 10-inch skillet or crepe pan over medium-high heat. Pour 1/4 to 1/3 cup batter into the pan, swirling immediately to coat the bottom evenly. Cook for 1 to 3 minutes until the edges are dry and the center is nearly set. Flip and brown the other side. Transfer to waxed paper and repeat for the remaining crepes. Stack them between layers of waxed paper as you prepare the filling.
  • Combine condensed soup, chicken, Cheddar cheese, milk, and mushrooms in a large bowl, stirring until well mixed. Place about 1/3 to 1/2 cup of the chicken mixture on the side of each crepe. Roll up the crepes, making sure to tuck in the sides as you roll. Continue until all crepes are filled.
  • Arrange the crepes neatly in the baking dish, ensuring that the seams are facing downward. Drizzle the rest of the soup mixture over the crepes and generously sprinkle with sliced almonds for a delightful crunch.
  • Bake in the oven until hot and bubbly, about 20-30 minutes.

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