Easy Chicken-Stuffed Crepes

This is a recipe that was given to me a couple of years ago. My hubby really loves it especially when I use rotisserie chicken as part of the filling versus just chicken breast. These crepes cook very quickly so don't wander too far from the stove while cooking. They also freeze very well!

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 316 Calories

Ingredients

• 1 cup all-purpose flour
• ¼ teaspoon salt
• 4 large eggs
• ⅔ cup milk
• 1 cup shredded Cheddar cheese
• 1 ⅓ cups milk
• 2 tablespoons oil
• ⅓ cup sliced almonds
• 2 (10.5 ounce) cans condensed cream of chicken soup
• 1 (4 ounce) can sliced mushrooms, drained
• 3 ½ cups shredded roasted chicken

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Step 2

Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.

Step 3

Whisk milk, flour, eggs, 2 tablespoons oil, and salt together in a bowl until well combined.

Step 4

Heat a nonstick 10-inch skillet or crepe pan over medium-high heat until hot. Pour about 1/4 to 1/3 cup batter into the hot pan and immediately tilt the pan so the batter covers the bottom. Cook until the edges start to dry and the center is just about set, 1 to 3 minutes. Flip and repeat to brown the other side. Transfer to a sheet of waxed paper and repeat to make remaining crepes. Stack crepes between layers of waxed paper while you make the filling.

Step 5

Stir condensed soup, chicken, Cheddar cheese, milk, and mushrooms together in a large bowl until blended. Spoon about 1/3 to 1/2 cup chicken mixture down the side of one crepe. Roll the crepe, tucking in the sides as you roll. Repeat to stuff remaining crepes.

Step 6

Place crepes with seams facing down in the prepared baking dish. Pour remaining soup mixture over top and sprinkle with sliced almonds.