Make crepes ahead of time. (If you want that recipe, let me know.) When I make mine I make sure to make enough that we'll have some left for dessert, in which I put melted butter and powdered sugar before rolling them up. YUM!
Chicken Filling With Mushroom Sauce
1 can cream of chicken soup
1/2 cup sour cream
2 1/2 c. cooked chicken
Combine all ingredients.
Mushroom Sauce:
2 tbsp. melted butter
1 small onion; chopped
diced bell pepper to taste
1 can cream of chicken soup
1/2 cup sour cream
1 cube chicken bouillon
2 tbsp. water
1 cup sliced mushrooms
1/2 c. cheddar cheese
Combine all ingredients. Make sure bouillon cube is dissolved. Set aside some of the cheese or grate extra for the top.
Line crepes with filling. Roll up and place in a pan like enchiladas. Pour sauce over top. Cover and bake for 15 minutes at 350*. Sprinkle top with grated cheddar cheese and return to oven for 10 minutes.
2 comments:
Sounds delicious and a great shortcut! My dad's chicken crepes recipe takes a little longer but is worth it.
http://www.world-of-crepes.com/chicken-crepes-recipe.html
I do actually need a good crepe recipe if you wouldn't mind!
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