How to make Swiss chicken crepe casserole

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Bookmark this semi-homemade recipe for your next dinner party! The recipe below has all of the pizzazz of a recipe that takes you hours to make, but the shortcut of using egg roll wrappers will make it a snap to prepare. You can even use leftover roasted chicken or a rotisserie chicken from the supermarket.
These little chicken rolls are baked in an ooey-gooey cheese sauce and seasoned with just a hint of fresh garden herbs, for a comforting dish that easily feeds a crowd. This is a great dish to take along to a pot luck. Everyone will be asking you for the recipe.
Swiss Cheese and Chicken Casserole
20 minutes
30 minutes
50 minutes
1 tablespoon butter
1 tablespoon flour
1 1/2 cups milk
1 3/4 cups shredded Swiss cheese
3 cups cooked chicken, finely chopped
1 cup baby spinach, chopped
1 garlic clove, pressed
8 egg roll wrappers
salt and pepper, to taste
fresh basil, for serving
Preheat the oven to 350 degrees.
Heat the butter in a pot, and add the flour. Cook for one minute, whisking constantly.
Slowly add the milk, whisking after each addition. Bring to a boil and whisk until thick, then remove from the heat.
Add one cup of the Swiss cheese to the sauce. Whisk together until smooth, then set aside.
Stir together the chicken, spinach, garlic, and about a cup of the sauce. Season with salt and pepper.
Spoon a small amount of the sauce into the bottom of a baking dish.
Divide the chicken mixture amongst the egg roll wrappers, rolling each up gently. Place them, seam side down, in the baking dish.
Top with the remaining Swiss cheese sauce and Swiss cheese.
Bake for 15 minutes or until heated through and bubbly.
Remove from the oven, garnish with fresh basil, and serve.
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