Chicken and Mushroom Crepes with Bechamel Sauce
This is another of my Aunt B recipes. This is what I make with the leftover crepes from my previous recipe. It is super yummy!
Start with 1 Crepe recipe that I have previously shared.
In a large skillet heat about a tablespoon of high heat oil. Season 3-4 boneless skinless chicken thighs or the chicken you prefer with garlic salt and pepper and brown until cooked thru. Finely chop. You can also boil or use leftover chicken. 2-3 Cups in total.
Chicken filing
In the same skillet add 2 tbsp butter and then saute 4 finely chopped green onions and 6 small sliced mushrooms (1/4 Cup). Saute until soft. Add diced chicken, 1/2 tsp rosemary, 1/2 tsp thyme, 1/2 tsp sage. I used fresh herb but you can use dried. Add 1/2 Cup white wine and simmer until wine is reduced. Add enough bechamel to bind about 1/2 Cup.
Bechamel Sauce
In a small skillet add 4 tbsp butter melt and then add 1/4 Cup flour to combine. Then add 1 Cup milk and 1 Cup Chicken broth and stir until smooth. Add 1 Cup Swiss cheese and stir until melted. You can use whatever cheese you prefer but this is the classic method of making Bechamel sauce. If you are not sure on the swiss cheese as am I since I don’t use this often this is not my favorite. Don’t let that stir you away as this sauce is awesome even if you don’t like swiss I promise.
In a large baking dish coat with non stick spray and then spoon in enough sauce to cover the bottom. Add one crepe at a time and fill with 1/4 Cup filing and then roll with seam side down. Continue until the filing has been used up.
Top with the remaining sauce and bake at 350 for 20-30 minutes. Enjoy! In the picture is also my microwave cabbage which I will be sharing in my next post.
Chicken and Mushroom Crepes
1 crepe recipe/See previous post
3-4 Cooked and chopped Chicken thigh or your prefer chicken 2-3 Cups
2 tbsp butter
4 finely chopped green onions
6 small sliced mushrooms (1/4 Cup)
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp sage
1/2 cup white wine
4 tbsp butter melt
1/4 Cup flour
1 cup milk
1 cup chicken broth
1 cup grated swiss cheese
Start with making the crepes per my previous post. Prepare chicken per your preference. As explained above I cook this in a skillet because I think it has more flavor but you can boil or use left over chicken.
Chicken filing
In a large skillet melt butter and saute mushrooms and green onions until soft. Add the chicken, ,herbs and white wine. Cook until reduced by at least half. Add about 1/2 cup of sauce to bind.
Bechamel Sauce
In a skillet melt butter and then add the flour. Stir until smooth and then add broth and milk mixing until smooth and thick. Add grated cheese and stir until melted.
In a large baking dish coat with non stick spray and then spoon in enough sauce to cover the bottom. Add one crepe at a time and fill with 1/4 Cup filing and then roll with seam side down. Continue until the filing has been used up.
Top with the remaining sauce and bake at 350 for 20-30 minutes. Enjoy! Cabbage recipe in the last picture will be shared as well.