Creamy Chicken Spinach Mushroom Crepes Recipes

SPINACH CHICKEN CREPES RECIPE

Steps:

• Combine baby spinach and water in large skillet then place over medium heat. Heat spinach, tossing occasionally until completely wilted and achieves a uniform, dark green color. Transfer spinach to colander to drain and cool.
• Return skillet to medium heat to melt butter. Add onions then cook for about 3-4 minutes, until they are translucent and tender. Add garlic, mushrooms and salt then toss to coat evenly with butter. Let cook for about 8 minutes-until the mushrooms are cooked and the liquid has completely evaporated. Add white wine (if using) and thyme then cook for about 2 minutes, until completely evaporated. If you're not using wine, continue on to the next step.
• Add thyme, diced or shredded chicken and chicken broth then bring to a bubble. Continue cooking for about 5-6 minutes until the liquid has reduced by at least half. Reduce heat to low then stir in the cream cheese and Parmesan. Squeeze as much liquid as possible from the spinach, coarsely chop then stir it into the sauce. Once cheese melts and the spinach has incorporated, remove skillet from the heat then preheat the oven to broil.
• Coat a 9" x 13" casserole dish with cooking spray and set aside. Place approximately ½ cup of filling into the center of each crepe then roll up like a burrito. Arrange filled crepes in casserole dish then top with shredded mozzarella cheese.
• Place crepes under the broiler for 1½-2 minutes just to melt cheese and brown it slightly, but don't walk away! Keep an eye on these while they are under the broiler because they can burn quickly! Remove from oven and serve immediately. Enjoy!

SPINACH CHICKEN CREPES

Steps:

• For crepe batter, in a small bowl, combine egg and milk. Add flour and salt until well blended. Cover and refrigerate for 1 hour., Heat a lightly greased 6-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For sauce, in a large saucepan, bring vegetables and water to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. , In a small bowl, combine the cornstarch, evaporated milk, salt and pepper until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add cheese and sherry; stir until cheese is melted. Remove from the heat., Combine the spinach, chicken and 1 cup sauce; spread 1/4 cupful down the center of each crepe. Roll up and place in a greased 13-in. x 9-in. baking dish. Spoon remaining sauce over crepes. Cover and bake at 375° for 20-25 minutes or until heated through.

CHICKEN-SPINACH CREPES WITH MUSHROOM CREAM SAUCE

Steps:

• In a large nonstick skillet melt the 1 tablespoon butter over medium-high heat. Add spinach. Toss in skillet for 30 to 60 seconds or just until spinach wilts. Remove from heat. Transfer to a large bowl. Stir in chicken, water chestnuts, mozzarella cheese, cottage cheese, Parmesan cheese, salt, nutmeg, and pepper.
• Preheat oven to 375°F. Coat a 3-quart rectangular baking dish with cooking spray; set aside.
• Spread about 2 tablespoons of the chicken-spinach mixture over half of each crepe. Fold each crepe in half; fold in half again, forming a triangle. Arrange filled crepes in the prepared baking dish, overlapping slightly.
• Bake for 20 to 25 minutes or until heated through.
• Meanwhile, for mushroom sauce, in a large nonstick skillet melt the 2 tablespoons butter over medium heat. Add onion; cook for 2 minutes. Add mushrooms; cook for 5 minutes more. Add broth and bouillon granules; cook and stir until boiling, scraping up browned bits from the bottom of the skillet. Stir in whipping cream. Simmer, uncovered, for 10 to 12 minutes or until sauce is thickened and bubbly. Add Marsala; cook and stir for 1 minute more. Serve mushroom sauce over filled crepes. If desired, sprinkle with parsley. Crepes
• In a blender combine all ingedients; blend until smooth.
• Heat a lightly greased small skillet over medium-high heat; remove from heat. Pour in about 2 tablespoons of the batter; lift and tilt skillet to spread batter evenly. Return to heat; cook 1 minute or until browned on one side. Turn crepe over; cook 1 minute more. Slide crepe onto paper towel-lined plate. Repeat with remaining batter, greasing skillet occasionally. If crepes are browning too quickly, reduce heat to medium.

CREAMY SPINACH CHICKEN DINNER

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven over medium heat, cook and stir chicken and onion in oil for 5 minutes or until chicken is no longer pink. , Stir in soup and cream. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes. Stir in the spinach, cheese and pepper; cook for 1-2 minutes or until spinach is wilted and cheese is melted. , Drain pasta; add to chicken mixture and toss to coat.

SAVORY MUSHROOM, SPINACH & CHEESE CREPES

Steps:

• Make crepes if using homemade & set aside.
• Preheat oven to 350°F.
• Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.
• Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
• Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
• Uncover & add the goat cheese, stirring until melted.
• Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese.
• Cover pan with foil and heat until cheese melts, about 15 minutes.
• Serve warm.

CREAMY CHICKEN, MUSHROOM, AND SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a serving bowl or a deep platter.
• Meanwhile, heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper, place in the hot oil, and cook until lightly brown on one side, 3 to 4 minutes. Turn and cook on the other side until light brown, an additional 3 to 4 minutes. Transfer chicken to a plate.
• Add mushrooms and onion to the hot skillet and cook until onion is lightly browned, 4 to 5 minutes. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard, season with salt and pepper, and cook for 5 minutes. Return chicken tenders to skillet and submerge them in the broth mixture. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and place on top of the cooked pasta.
• Continue to cook the sauce until slightly thickened, about 3 minutes. Turn off heat and stir in cream. Add spinach stir until slightly wilted, about 1 minute. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley.

CREAMY CHICKEN WITH SPINACH

Steps:

• Heat olive oil in a large skillet over medium-high heat and cook chicken until no longer pink in the middle, 5 to 10 minutes. Transfer to a plate and set aside.
• Pour cream and chicken broth into the skillet. Add garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium-high heat until sauce starts to thicken, about 5 minutes. Add spinach and sun dried tomatoes and simmer until spinach starts to wilt, 3 to 5 minutes.
• Return chicken to sauce in the skillet and heat through, about 3 minutes. Season with salt and pepper.

CREAMY CHICKEN AND MUSHROOM CREPES

Steps:

• Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 2 minutes or until onion begins to brown. Add mushrooms, salt, and pepper; cook 3 minutes or until liquid evaporates and mushrooms are tender, stirring frequently. Add wine, and cook 3 minutes or until liquid almost evaporates, stirring frequently. Add broth and fresh thyme; cook 2 minutes. Remove from heat; add Creme Frache, stirring until well blended. Add chicken, tossing to coat.
• Place 1 crepe on each of 6 plates. Spoon about 1/3 cup mushroom mixture into center of each crepe; roll up. Garnish with thyme sprigs, if desired. Serve immediately.