Cheesy chicken-broccoli crepe bake
Cheese, casserole and crepes! The three essentials for a quick weeknight meal that the whole family will love.
Makes: 8 crepes
8 Wholewheat crepes
1½ cups shredded cheddar cheese, divided
4 ounces reduced-fat cream cheese, softened
4 ounces diced pimiento, drained
¼ cup mango chutney, snip any large pieces
½ teaspoon cracked black pepper
3 cups cooked broccoli florets
2 cups shredded cooked chicken
⅓ cup sliced green onions
A few additional sliced green onions
- For 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 ⅓ cup green onions.
- Spoon about ½ 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 degrees for 15 minutes. Top with remaining ½ cup cheddar and bake for 5 minutes more or until heated through and cheese is melted. Sprinkle with additional green onions and serve.
Recipe courtesy of Midwestliving.com
A printable version of this recipe will be available soon.