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

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Recipe Summary

hands-on:
25 mins
total:
45 mins
Servings:
8
Yield:
8 crepes
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 23g; cholesterol 135mg; saturated fat 13g; carbohydrates 22g; mono fat 7g; poly fat 2g; trans fatty acid 0g; insoluble fiber 1g; sugars 7g; protein 22g; vitamin a 1944.6IU; vitamin c 37.7mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 4.5mg; vitamin b6 0.3mg; folate 66.3mcg; vitamin b12 0.6mcg; sodium 417mg; potassium 318mg; calcium 232mg; iron 2.1mg.
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