Saturday, November 22, 2014

Chicken and Mushroom Crepe Casserole

As you may be saying to yourself while viewing the above picture, casseroles are not pretty, and you would be right. But there is something so taste-tempting and delicious about casseroles, not to mention nostalgic and comforting. That's a big return from one simple dish. This one, I think, is particularly good. I adapted it from one found in the Oprah magazine, adding a bit more taste and texture with scallions and fresh mushrooms, and making it much more flavorful by substituting the suggested Swiss for Smoked Gouda (oh, yeah!).  I also made it a heck of a lot simpler by using a rotisserie chicken (be sure to save the rest for making stock) and a package of premade crepes from Melissa's Produce (once you try these you will never make crepes again). The filling can be made the day before, and everything can be rather quickly assembled just before baking. Enjoy it with some fresh green beans and relax in the comfort of your culinary talents.

Chicken and Mushroom Crepe Casserole

3 cups cooked chicken, shredded
1/2 cup roughly chopped crimini mushrooms
2 scallions, white and green parts, diced
1 cup Smoked Gouda cheese, grated, plus extra for topping
1 cup Gruyere cheese, grated, plus extra for topping
1 (10 oz.) can cream of mushroom soup
1/2 cup mayonnaise
1/2 cup sour cream
1 clove garlic, cut in half
Salt and pepper, to taste
Preheat oven to 350ยบ F and rub halved garlic all over the inside of 9x13-inch baking dish. (See NOTE)

In a large bowl, combine mayonnaise, sour cream, mushroom soup and cheeses.  Stir and fold in shredded chicken, scallions and mushrooms. 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.

NOTE: I used a dish significantly smaller than the one suggested.  I divided the mixture equally among the 10 crepes in the package and cut them in half.  They were a bit taller than the casserole dish, so I slanted them a bit.

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Marigene said...

This sounds utterly delicious, Pattie!
Wishing you and yours a Happy Thanksgiving.

Miz Helen said...

Your recipe is one of the Top Ten Favorites this week at Full Plate Thursday. Hope you are enjoying your week and your new Red Plate.
Come Back Soon!
Miz Helen

Deborah@Green Willow Pond said...

This sounds delicious! I love creamy, cheesy casseroles. Thank you for sharing at What We Accomplished Wednesdays. Have a merry Christmas season!

Blessings, Deborah