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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This is a great way to use up leftover chicken. It always brings a smile to my husband's face when he comes in for supper and sees it on the table. âJoanne Sieg, River Hills, Manitoba Ingredients:
1/4 cup butter, cubed |
1/2 pound sliced fresh mushrooms |
1/4 cup finely chopped onion |
1/4 cup king arthur unbleached all-purpose flour |
2 cups 2% milk |
2 teaspoons chicken bouillon granules |
1/2 teaspoon italian seasoning |
1/4 teaspoon pepper |
1/2 cup sour cream |
3 tablespoons sherry or chicken broth |
2 cups finely chopped cooked chicken |
2 tablespoons minced fresh parsley, divided |
15 prepared crepes (9 inches) |
additional sour cream, optional |
Directions:
1. In a large skillet over medium-high heat, melt butter. Add mushrooms and onion; saute until tender. Sprinkle with flour; stir until blended. Gradually add milk. Stir in the bouillon, Italian seasoning and pepper.
2. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sour cream and sherry. Remove 1 cup sauce; set aside. Stir chicken and 1 tablespoon parsley into remaining mixture; heat through.
3. Spread 3 tablespoons filling down the center of each crepe; roll up. Drizzle reserved sauce over the top. Sprinkle with remaining parsley. Serve with additional sour cream if desired. Yield: 5 servings.
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