|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 13g||63%|
|Total Carbohydrate 48g||18%|
|Dietary Fiber 3g||10%|
|Total Sugars 8g|
|Vitamin C 3mg||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Easy homemade chicken crepes are a snap to prepare with the simple chicken and sauce mixture. Use purchased crepes or make them with this easy crepe batter.
8 store-bought or homemade crepes
1 (10.75-ounce) can condensed cream of mushroom soup
2 cups diced cooked chicken
1 (8-ounce) can water chestnuts
1/4 cup white wine
1 dash Worcestershire sauce
1 dash freshly ground black pepper
1/2 cup grated Parmesan cheese
Heat the oven to 325 F.
Lightly butter a shallow baking dish.
In a medium saucepan, combine the condensed soup, chicken, water chestnuts, wine, Worcestershire sauce, and pepper; heat through.
Fill the center of each crepe with a generous 1/3 cup of the chicken mixture.
Fold two sides over chicken filling and arrange them in the baking dish.
Sprinkle with grated Parmesan cheese.
Bake in the preheated oven for 10 to 15 minutes.
- Serve the crepes with a basic seasoned white sauce, or thin another can of cream of mushroom soup or cream of chicken with a small amount of milk then heat to make a sauce.
- If you prefer, use chicken broth instead of white wine.
- White pepper is an excellent substitute for black pepper in this recipe.