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; 23 g total fat; 13 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 135 mg cholesterol; 417 mg sodium. 318 mg potassium; 22 g carbohydrates; 1 g fiber; 7 g sugar; 22 g protein; 0 g trans fatty acid; 1945 IU vitamin a; 38 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 66 mcg folate; 1 mcg vitamin b12; 232 mg calcium; 2 mg iron;