- 10
Ingredients
- 10 prepared basic crepes (recipe follows)
- ½ cup half-and-half
- ½ cup all purpose flour
- ½ teaspoon garlic salt
- 1 ¼ cups chicken broth
- 2 cups (8 onz.) shredded Wisconsin Cheddar cheese,
- divided.
- ½ cup (2onz.) shredded Wisconsin Monterrey Jack
- cheese
- 1 ½ cups dairy sour cream, divided
- 2 tablespoons diced pimiento
- 1 tablespoon parsley flakes
- 1 teaspoon paprika
- 2 tablespoons butter
- 1 can (4 onz.) sliced mushrooms, drained
- 2 packages (10 onz each) frozen broccoli spears,
- cooked and drained
- 2 cups cubed cooked chicken.
Preparation
Step 1
Prepare Basic Crepes; set aside.
Combine half-and-half, flour and garlic salt in medium saucepan; beat with wire whisk smooth. Blend in chicken broth. Stir in 1 cup cheddar cheese, Monterrey Jack cheese, ½ cup sour cream, pimiento, parsley and paprika. Cook sauce over medium-low heat until mixture thickens, stirring constantly. Remove from heat set aside. Melt butter in small skillet over medium-high heat. Cook and stir mushrooms in butter.
On half of each crepe, place equally divided portions of cooked broccoli, chicken and mushrooms. Spoon 1 to 2 tablespoons cheese sauce over each. Fold crepes.
Place in large, shallow baking dish. Pour remaining cheese sauce over crepes. Top with remaining 1 cup sour cream and 1 cup cheddar cheese. Bake, uncovered, in preheated 350° oven 5 to 10 minutes or until cheese melts. Garnish with fresh parsley, if desired.