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

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.