1 can (10 oz/284 mL) condensed cream of mushroom soup
1/8 tsp (.5 mL) cayenne (or to taste)
1/2 cup (125 mL) grated Cheddar cheese
1/2 cup (125 mL) diced cooked chicken breast, skinless
1/4 cup (50 mL) chopped canned mushrooms, drained
2 Tbsp (25 mL) diced green pepper
2 slices bacon, cooked and crumbled (optional)
8 crepes (6 inches/15 cm in diameter)
Start with making the crepes. To learn how, please click here.
Once the crepes are ready, preheat oven to 375°F (190°C). Heat mushroom soup in a small saucepan. Add half of the grated cheese, stirring until melted.
In a medium bowl, combine chicken, mushrooms, green pepper, bacon and cayenne. Pour two-thirds of cheese sauce into bowl; stir lightly. Spoon filling down center of crepes. Roll and place seam side down in a 7 x 12-inch (18 x 30 cm) baking dish. Pour remaining sauce over crepes; sprinkle with remaining cheese. Bake 10 to 15 minutes or until thoroughly heated.
Makes 8 servings.
Carbohydrates: 17.7 g
Fat: 13.2 g
Protein: 15.2 g
Sodium: 521.1 mg