Chicken and Corn Crepe Casserole

Chicken and Corn Crepe Casserole. Enjoy delicate crepes filled with chicken, cheese, & corn then baked in a creamy Bechamel sauce. The perfect comfort food

Course Main Course

Cuisine Venezuelan

Keyword casseroles, cheesy chicken, chicken casserole, chicken dinner, corn

Prep Time 15

Cook Time 40

Servings

Calories 602.03kcal

Author Tiffany bendayan

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

US Customary - Metric

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

Crepes can be homemade utilizing this recipe

or store bought.

Nutrition