Tuesday, February 5, 2013

Dinner Tonight: Swiss Chicken Crepe Casserole

I just love a savory crepe, don't you?  There is something so special about it...it's one of those things you order off the menu at an expensive restaurant.  It's not one of those things you make on a week night.  Until now...I present to you my easy breezy Swiss Chicken Crepe Casserole.  A fancy meal for a weeknight lady.

Shopping List
1 1/2 pounds shredded, cooked chicken (see below)
1 package chopped frozen spinach, defrosted and squeezed of all its water
1 (12 oz) jar roasted red bell peppers, drained
2 cups Swiss Cheese, shredded
splash of milk (one to two tablespoons)
8 egg roll wrappers (see below)
Salt and Pepper (S&P)
Parmesan cheese to garnish

Preheat your oven to 425 degrees.

In a mixing bowl, combine cooked chicken, spinach, bell peppers and one cup of cheese.  Add in a dash of salt and pepper and a splash of milk.

In an 8x8 inch baking dish lightly coated with Pam, layer half of your chicken mixture across the bottom.  Top with a layer of egg roll wrappers (I doubled up and did two layers of wrappers).  Then top your egg roll wrappers with the rest of your chicken.  Finally, cover your second layer of chicken with another layer of egg roll wrappers (again, I doubled up and did two layers of egg roll wrappers).  Sprinkle remaining cup of Swiss cheese over the top.  Cover with foil and bake 30 minutes.  Remove foil and continue baking an additional 10 minutes or until lightly browned and bubbly.

Let casserole stand 3 to 4 minutes before slicing into it.  Garnish it with a little Parmesan cheese.

So simple, right?  You don't have to hand make crepes...you just buy the egg roll wrappers and use them instead.  You'll think you've died and gone to Paris when you're eating this casserole!

Ok...if you don't know my easy ways for getting the shredded cooked chicken, click here.

And if you've never bought egg roll wrappers at the grocery store, here's the scoop on that: they are almost always in the produce department.  Ask and someone will show you where.  Since I doubled up each layer, I think I used about 16 of them total for this recipe.  The package will have more than 16, so don't worry!  They will come as individual squares and you just layer them on your casserole (like you would a tortilla in a Mexican casserole).

Any questions?  Just ask!  This dinner was simple and delicious.  Simply delicious!

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Marie Matter said...

I have NEVER thought of using egg roll wrappers to mimic crepes, but that makes so much sense! Such a cool recipe!

Shelby said...

This sounds ahhhhmazing!!! I MUST change my weeks dinner schedule around to incorporate this!! Thanks for a great way to make something fancy just SO easy to do!

Aubs said...

this one sounds amazing!!! will definitely be giving it a try!! =)

Mickie Pho said...

How about crescent roll dough or phyllo dough? Yum

Mix and Match Mama said...

I think they would both work great!

Anonymous said...

My kids are dairy-free... Do you think this would be good without the cheese?

Mix and Match Mama said...

Hi Reilly!
I'm not sure...it might be a little dry. If you try it, let me know how it turns out! Thanks!

Team Seghs said...

Going to grocery thus afternoon with this on the top of my list. Great idea, great recipe! I can't wait. Will be serving it for dinner with my neighbors this weekend

Anonymous said...

I made this and love it! Do you think it would freeze well as a make ahead meal? I would love to make a few batches ahead and freeze them - or even make in the morning and refrigerate until its time to cook it?? I have to many little kids and not enough time, especially around 4-6 pm
Sarah H

Mix and Match Mama said...

This recipe would freeze beautifully!

J o s e y said...

This sounds absolutely delicious - I'm totally going to try this!

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