Chicken and Broccoli Crepes by Nancy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Filling:
1 rotisserie chicken, deboned and pulled apart
2 10oz. pkgs frozen chopped broccoli, cooked and drained.
1/4 cup butter
1/4 cup plain flour
2 cans cream of chicken soup
1 1/2 cups half and half (you can substitute milk or cream if needed)
1/2 cup Velveeta cheese, cubed
salt and pepper to taste
Crepes:
1 cup plain flour
1 egg
1 cup milk
1 egg yolk
1 tbsp. oil or melted butter
1/4 tsp. salt
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Directions: |
Directions:Filling:
1. Preheat oven to 350.
2. Arrange broccoli in a buttered 9 x13" casserole dish. Spread chicken on top of the broccoli.
3. In a large saucepan. melt the butter. Blend in flour to make a roux. Add soup and cream, stirring until thickened. Add the cubed Velveeta and stir until melted. Add salt and pepper to taste.
4. Pour sauce over chicken and broccoli and bake for 20 minutes.
*Note: This can be served as chicken divan. If you choose do this, top with buttered bread crumbs.
Crepes:
1. Add flour to a large bowl. Add egg and half the milk, whisk.
2. Mix in the egg yolk, oil, salt and remaining milk.
3. Refrigerate 30 minutes up to 24 hours.
4. Ladle approximately 1/4 cup of the batter onto a well oiled and hot crepe pan or skillet. Quickly take a flat edged spatula and spread the batter out to create a paper thin crepe. Cook until golden brown on one side and then flip and cook that side till golden brown. Remove from the heat and continue until you have used all the batter.
To assemble:
Fill center of crepe with the cheesy, chicken and broccoli bake and fold the sides inward. |
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Personal
Notes: |
Personal
Notes: This is a pretty simple, yet impressive dinner to make! I like to double the crepe batter and turn half of it into sweet crepes by adding about 1/4 cup of powdered sugar and vanilla. You can fill them with whatever you like: Nutella, sweet cream, etc.
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