This is a sponsored conversation written by me on behalf of Everyday Delicious at Publix. The opinions and text are mine.
Chicken and Corn Crepe Casserole. Enjoy delicate crepes filled with chicken, cheese, & corn then baked in a creamy Bechamel sauce. The perfect comfort food
Chicken and Corn Crepe Casserole
Are you tired of eating the same dishes over and over again? It happens to me too. I get bored. Sometimes I see another chicken dish and I cringe…
The only solution is to start my weekly menu planning from scratch and think of new additions.
In Venezuela, we grew up on everything corn. Heck, we even put it on our pizzas! (They’re so good), so making a casserole with corn and chicken wasn’t a strange thing.
I remember that in the mall, there was a crepe restaurant that featured this Chicken and Corn Crepe Casserole on the menu. I tried it, and I was hooked.
The crepes are delicate and tend to fall apart and mix in with the sauce and filling. I prefer that to pasta which doesn’t have that soft texture.
It is just heaven and my kids love it!
You can make it in advance and bake it off when needed. You can freeze and then bake straight from the freezer.
It is an easy recipe that you can adapt and transform to suit your unique tastes/needs. If you want to add some veggies, go for it! Use store-bought crepes, by all means. Use manicotti instead of crepes? yes!
All in all, I recommend adding this Chicken and Corn Crepe Casserole to your weekly rotation. Serve with some delicious crisp salad on the side and you’ll be hooked.
Chicken and Corn Crepe Casserole
Ingredients
For Bechamel Sauce
- 3 tablespoons Butter
- 3 tablespoons Flour
- 2 cups Milk
- 1 teaspoon Nutmeg
- Salt + Pepper to taste
For Filling
- 2 Chicken Breasts
- 1 1/2 cups College Inn Chicken Broth
- 1 can Creamed Corn
- 1 can Corn drained
- 1 cup Shredded Mozzarella Cheese
- Salt + Pepper taste
To assemble
- 6 crepes
- 8 oz Sliced Colby Jack Cheese
- Salt + Pepper taste
Instructions
For Bechamel Sauce
- In a saucepan, melt the butter over medium-low heat
- When the butter is melted, add the flour and whisk until incorporated and the flour is cooked (about 45 seconds to 1 minute)
- Add the warm milk and whisk vigorously to avoid lumps. Keep whisking until the sauce starts getting thick and creamy. Add the salt, pepper, and nutmeg.
For Filling
- Cook the chicken breasts in the simmering broth for 15 minutes. Cool and shred
- In a bowl, mix the corn, chicken, cream of corn, salt, and pepper.
Assembly
- Preheat oven to 400 degrees F. Grease a 9x13" baking dish
- In the bottom of the dish spread 1/2 cup of bechamel sauce
- To each crepe, add chicken filling and shredded cheese. Roll and place in the prepared pan
- Arrange all the crepes and top with bechamel sauce and cheese slices
- Bake for 20-25 minutes or until the top is browned and bubbly
- Remove from oven and let it cool for 10 minutes before slicing
Notes
Nutrition
I hope you can try this delicious Chicken and Corn Crepe Casserole at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
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So Yummy and healthy recipe. I love this food very much definitely I try this recipe.
Thanks for sharing.
You’re very welcome!