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.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

383 calories; total fat 23g; saturated fat 13g; polyunsaturated fat 2g; monounsaturated fat 7g; cholesterol 135mg; sodium 417mg; potassium 318mg; carbohydrates 22g; fiber 1g; sugar 7g; protein 22g; trans fatty acidg; vitamin a 1945IU; vitamin c 38mg; thiaminmg; riboflavinmg; niacin equivalents 4mg; vitamin b6mg; folate 66mcg; vitamin b12 1mcg; calcium 232mg; iron 2mg.