CHICKEN CREPE CASSEROLE
This is a very tasty casserole – comfort
food for sure. These are good heated up
the next day in the microwave oven. For
me two crepes and some sliced tomato was sufficient for my lunch. I felt satiated by not overly full. I first got introduced to savory fillings in crepes when I was in my early twenties.
Two more crepe recipes HERE and HERE.
Two more crepe recipes HERE and HERE.
Large Ultra Low-Carb Crepes (CLICK)
21/2 cups cooked, diced chicken (625 mL)
Creamy Sauce:
4 oz cream
cheese (125 g)
1/2 cup whipping cream (125 mL)
2 tbsp
water (30 mL)
1 tbsp
olive oil (15 mL)
(to balance very savory flavors)
1 tsp
onion salt (5 mL)
1 tsp
cornstarch, OR arrowroot powder (5 mL)
1/8 tsp salt (0.5 mL)
1/8 tsp white pepper (0.5 mL)
3 tbsp
mayonnaise (45 mL)
1 tsp
lemon juice (10 mL)
1 tsp
curry powder (1 mL)
Topping:
3 tbsp
heavy cream (45 mL)
11/4 cups grated Cheddar cheese (300 mL)
Crepes: Prepare crepes. You will only need
7 crepes for this recipe. In medium
bowl, place chicken.
Creamy Sauce: In nonstick frying pan, combine
cream cheese (broken up into chunks), whipping cream, water, olive oil, liquid
sweetener, onion salt, cornstarch, OR arrowroot powder, salt and white
pepper. Whisk over medium heat until the
sauce is bubbly and smooth. Remove from
heat and stir in mayonnaise lemon juice and curry powder. Pour over the chicken and stir to combine
well.
Assembly: Divide chicken filling into 7 even portions
and place one portion down center of a crepe.
Fold crepe from top and bottom over filling and roll up. Place assembled crepes in shallow casserole
dish.
Topping: Pour whipping cream over crepes and sprinkle
with Cheddar cheese. Bake in 350°F (180°C) oven 25 minutes with cover on. Remove cover and bake 5 more minutes, or
until hot.
Yield: 7 servings
1
Chicken-filled crepe
371.7
calories
24.0
g protein
28.0
g fat
1.1 g fiber
2.9
g net carbs
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