Chicken & Mushroom Crepes

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When buying frozen crepes, they come in a package with a large quantity and I always seem to have so many leftover since most of the time I am only cooking for 3. I came across this recipe at Six Sister’s Stuff and immediately knew I had some crepes to use up and this looked delicious! I mixed it up a bit, but the basic recipe stayed the same. In making this again, I would add more vegetables to the inside of the crepe, mmm, yummy…

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Chicken & Mushroom Crepes

Yield: 8-10 crepes

Ingredients:

2 (8 ounce) cans condensed cream of chicken soup-I used low sodium
1 (8 ounce) container sour cream-I used lite version
2 1/2 cups chicken breasts-cooked and chopped
1 tablespoon olive oil
1 small onion-diced
1 (8 ounce) package mushrooms-sliced
2 teaspoons garlic-minced
1 chicken bouillon cube
2 tablespoons hot water
1 tablespoon Worcestershire sauce
1 cup mozzarella cheese-shredded

Directions:

Preheat oven to 350 degrees.

Combine the cream of chicken soup and the sour cream. Divide in half and add the the chicken with one half. Reserve the rest for the mushroom sauce.

Heat the oil in a skillet over medium heat, add the onions and saute until translucent-about 5 minutes. Add the mushrooms and saute another 4-5 minutes or until they are cooked. Add the garlic and cook for 1 minute longer. Remove from the heat and mix into the bowl with the soup/sour cream mixture. Add the chicken bouillon into the hot water to dissolve. Mix into the filling and add Worcestershire sauce and the cheese. Mix thoroughly.

Line the crepes with about 1/2 cup of the chicken filling. Roll like an enchilada and place into the bottom of a sprayed 9 x 13 baking dish. Top with the Mushroom sauce and bake, uncovered for 20-25 minutes.

adapted from www.sixsistersstuff.com

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2 Responses to “Chicken & Mushroom Crepes”

  1. 1
    Roz — April 15, 2013 @ 1:05 pm

    I never knew we could buy frozen crepes! WOW! I would have been making tons of crepes by now if I knew that! This recipe just takes me back to the 70s & 80s when crepes were such trendy menu items and when there were numerous crepe restaurants that are sadly gone now! I was a constant patron of crepe eateries! I’d love to make these; so creamy and I agree with your recommended additions Anne!

    • anniebakes replied: — April 16th, 2013 @ 6:14 pm

      i got mine from our local supper club chef

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