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. 

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.

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