Main Dishes

Chicken & Mushroom Crepes

anne alesauskas
April 15, 2013
165

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…

8
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
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...
See the full directions on my site
Nutritions

Calories
447

Sodium
1217mg
50% DV

Fat
32g
49% DV

Protein
25g
51% DV

Carbs
8g
3% DV

Fiber
2g
9% DV
Baked