Crepes meet casserole in a family-friendly recipe that starts with rotisserie chicken; if you sub purchased crepes (or make our whole wheat ones ahead), it's quick enough for a weeknight.
For filling: In a large bowl, combine 1 cup of the cheddar cheese, the cream cheese, pimiento, chutney and pepper. Gently stir in broccoli, chicken and 1/3 cup green onions.
Spoon about 1/2 cup of filling in a line just below center of a crepe. Fold bottom over filling and roll up. Transfer to a lightly buttered 3-quart rectangular baking dish. Repeat with remaining filling and crepes.
Bake, uncovered, at 375° for 15 minutes. Top with remaining 1/2 cup cheddar and bake for 5 minutes more or until heated through and cheese is melted. Sprinkle with additional green onions and serve.