"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Divan Crepes Recipe

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This recipe for Chicken Divan Crepes, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Kassian
Added: Friday, January 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c butter
2 c. chicken broth
2 tsp Worcestershire sauce
3 c. grated sharp cheddar
2 c. dairy sour cream
2 (10 oz) pkgs of frozen broccoli, or 1-1/2 lb of broccoli, cooked and drained
2 c. chopped, cooked chicken or shredded if you prefer
12 cooked crepes (I use the pre-made!)

Directions:
Directions:
Over medium heat, melt butter in small saucepan. Stir in flour and heat until bubbly. Add broth and Worcestershire sauce; cook, stirring until thickened. Add 2 cups cheese. Empty sour cream into a medium sized bowl; gradually add hot cheese sauce, stirring constantly. In large shallow baking dish, place cooked broccoli and chicken over each crepe. Fold crepes over and pour remaining sauce over all. Sprinkle with remaining cup of sauce. Cover and back in 350 oven for 20-30 minutes.

Number Of Servings:
Number Of Servings:
12

 

 

 

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