Poppyseed Chicken Recipe for Crepes

Creamy Chicken and Poppyseed Filling in a Baked Cheesy Crepe

Creamy Chicken and Poppyseed Filling in a Baked Cheesy Crepe

Enjoy chicken crepes? Try our poppyseed chicken recipe for crepes. It's an easy chicken recipe adapted from one of the world's most popular chicken casserole recipes. 

My grandma Wilma is famous for her poppyseed chicken casserole.

If you like this classic dish as much as we do, you'll love our adaption for crepes.

While it's fancy enough for Wilma's holiday table at holidays, you'll find it simple enough for an easy weeknight dinner.


  • 3 cups of cooked chicken, diced (about 3 breasts)
  • 1 can of cream of chicken soup
  • 1 8 oz. carton of sour cream
  • 2 tsp of poppy seeds
  • ½ tsp of salt
  • ¼ tsp of pepper
  • ½ cup of cheddar cheese, grated
  • ½ cup of crushed buttery crackers
  • 1 tbsp of melted butter
  • ¼ cup of chopped fresh parsley for garnish
  • savory crepes
  • Mix sour cream and soup together in a medium bowl. Add chicken, salt, pepper and poppyseeds. Mix well. Preheat oven to 400 degrees.

    Assemble crepes: Lay first crepe flat on a work surface. Place ½ cup of filling in the middle of crepes. Roll up burrito style. Place crepe in an oiled casserole dish. Repeat with remaining crepes until all 8 are rolled up and arranged in dish. Sprinkle each crepe with 1 tbsp of cheese and 1 tsp of cracker crumbs. Drizzle with melted butter. Bake crepes for 20 minutes or until cheese melts and cracker crumbs are golden brown. Garnish with parsley and serve immediately.

    Yield: 8 servings (1 crepe each)

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