Cheesy Chicken-Broccoli Crepes
By cindygwest
This family favorite dish starts with a rotisserie chicken and store bought whole wheat crepes, its quick enough for a weeknight meal. Feel free to make your own crepes if you have the extra time.
Ingredients
- 8 whole wheat crepes, purchased
- 1 1/2 cups cheddar cheese, shredded and divided
- 4 ounces reduced-fat cream cheese (Neufchatel), softened
- 1 (4-ounce) jar diced pimiento, drained
- 1/4 cup mango chutney, snip any large pieces
- 1/2 teaspoon cracked black pepper
- 3 cups broccoli florets, cooked
- 2 cups cooked chicken, shredded (purchased rotisserie works great)
- 1/3 cup green onions, sliced
Details
Servings 8
Preparation time 25mins
Cooking time 45mins
Adapted from Midwestliving.com
Preparation
Step 1
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°F 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.
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