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Chicken and Broccoli Crêpes

Servings: 10


1/2 cup half-and-half
1/2 cup flour
1/2 teaspoon garlic salt
1 1/4 cups chicken stock
1 cup (4 ounces) Wisconsin cheddar cheese, shredded
1/2 cup (2 ounces) Wisconsin Monterey jack cheese, shredded
11/2 cups sour cream, divided
2 tablespoons diced pimento
1 tablespoon dried parsley flakes
1 teaspoon paprika
1 (4-ounce) can sliced mushrooms, drained
2 tablespoons butter
2 (10-ounce) packages frozen broccoli spears, cooked and drained
2 cups chopped cooked chicken
10 crêpes* (4 inches)
1 cup (4 ounces) Wisconsin cheddar cheese, shredded

*These can be purchased frozen, or use your favorite crêpe batter recipe.

Cooking Directions:

Heat oven to 350°F. Combine the half-and-half, flour, and garlic salt, and beat until smooth. Blend in the chicken stock. Stir in the cheeses, sour cream, pimento, parsley, and paprika. Cook the sauce over low to medium heat until the mixture thickens, stirring constantly. Set aside.

In a small saucepan, sauté the mushrooms in butter. On each crêpe, place some of the cooked broccoli, chicken, and mushrooms, and spoon 1 to 2 tablespoons of sauce over each. Fold the crêpes, and place them in a large, shallow baking dish. Pour the remaining sauce over the crêpes. Top with sour cream and cheese. Cover and bake for 20 to 30 minutes.

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