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Warm chicken salad mini crepes topped melted brie and cranberries. Recipe

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This recipe for Warm chicken salad mini crepes topped melted brie and cranberries. is from Gluten Free Secrets from the Courtyard, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 3 cups of cooked chicken, diced into ½ inch pieces
• ⅓ cup of mayonnaise
• ¼ cup of diced sweet onion
• ¼ cup diced celery
• 1 tsp of lemon juice
• 1 tsp of sugar
• ½ tsp of salt
• ¼ tsp of black pepper
• ¼ tsp of poultry seasoning, or more to taste
• 10 1-inch squares of brie cheese
• ½ cup of whole cranberry sauce or relish
• 3 tbsp of fresh chopped parsley
• 10 6-inch basic crepes
Directions:
Directions:
How to Make Chicken Salad:
Stir together mayonnaise, lemon juice, sugar, salt and
pepper in a medium bowl. Add onion, celery, parsley and mix well. Finally, add chicken
and stir together until chicken is moist and coated with the dressing.

Preheat oven to 350 degrees.
Assemble crepes: Lay first crepe inside an oiled 9" x 13" baking dish. Fill crepe with ½
cup of chicken salad. Roll up. Top with one square of brie. Repeat with remaining crepes.
Place baking dish inside preheated oven. Bake for 10 minutes or until brie melts. Remove from oven and top each crepe with 1 tsp of cranberry sauce. Serve immediately.

 

 

 

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