Creamy Chicken & Mushroom Manicotti Crepes

Step 1: Crepes ... I like to make these ahead of time; so, putting the dish together is quick and easy. Now, these are great to make in advance; and, even freeze. Or, you can also store them in a ziploc bag in the refrigerator for a couple of days as well. Also, it may makes a few more than you need; but, just freeze them for later. They are great stuffed with your favorite egg mix for breakfast; or fruit for dessert.

Step 2: Add the flour, milk and eggs (both room temp), and salt to a bowl; mix, and let it rest about 10 minutes on the counter. Now, a non-stick pan is a must for this. Spray the pan with a non-stick spray; and, bring to medium heat. Add 2 1/2 tablespoons of the batter to the center of the pan; and spread it out using the back of a spoon to about 5-6" wide. Now, DO NOT let it brown; and, DO NOT flip. When the batter is set, remove the crepe to a sheet of parchment or wax paper to cool. The crepe should slide right out. Then, lightly spray the pan between every couple of crepes; and, continue to cook until they are all done. Once cooled; you can put store the crepes between sheets of parchment or wax paper. Again, in the fridge for a couple of days; or in the freezer. FYI, these are super simple to make.

Step 3: Filling ... I like to use a store bought rotisserie chicken for this to make this easy; but, you can also bake your own chicken breast or whole chicken; and shred it yourself. Transfer the chicken to a bowl.

Step 4: Vegetables ... Add the oil to a saute pan on medium heat; then, add the mushrooms and onions, and saute for 4-5 minutes. Add a pinch of salt and pepper, wine; and, continue to cook until the mushrooms and onions are tender, and the wine is reduced - another 3 minutes. Stir in the parsley; and, transfer to the bowl with the chicken.

Step 5: Then, add the cream cheese, sour cream, another pinch of salt and pepper; and, mix until everything is well combined.

Step 6: Sauce ... Add the butter to a pot; and bring to medium heat. Once the butter is melted; add the flour; and stir until you get the consistency of sand. Continue to cook a minute or two to get rid of the flour taste. Then, slowly whisk in the milk (room temperature), a little at a time. Then, let the sauce heat back up; it will naturally thicken. Don't forget to keep stirring. Once the sauce is thick; time to add the cheese. I remove it from the heat; and, add a little at a time, whisking to combine everything. The cheese should melt right in. Also, add a pinch of fresh grated nutmeg; and, another pinch of salt and pepper to taste.

Step 7: Manicotti ... These are simple to make. Take you crepes (room temperature, if made in advance), add a scoop of the filling; and roll. You don't want to stuff it so much you can't roll it; and the filling oozes out - but, makes sure you fill it enough. Two heaping tablespoons is what I normally use.

Step 8: Add 1/3 of the sauce to the bottom of a casserole dish. Now, depending on the size you made your crepes; you may need a 9x13" dish; or, I use one just a bit smaller. You want them nestled together, not floating in too big of dish; and, not stuffed too tightly together. You know what I mean.

Step 9: Then, add your stuffed crepes, seam side down in the dish. Pour the remaining sauce over the top; then, finish with the remaining cheeses.

Step 10: Bake ... In a 350 degree, oven, middle shelf, covered, for 20 minutes; uncover, and cook another 15 minutes until golden brown and bubbly. Remove from the oven; cover; and let it rest a good 10 minutes before serving.

Step 11: Serve and ENJOY! ... Garnish with fresh parsley, serve and dig in. Now, like any good Italian meal - I would normally do garlic bread and a salad. For this dish; I like to serve some roasted vegetables; and a salad.

Step 12: And, as mentioned - I have made this with a shrimp or crab filling; or, a combination. I have even done ham too.