Mushroom And Chicken Crepes
|Butter||2⁄3 Cup (10.67 tbs)|
|Milk||2 Cup (32 tbs)|
|Flour||2⁄3 Cup (10.67 tbs)|
|Salt||1 1⁄4 Teaspoon (Or Less)|
|Canned mushrooms||6 Ounce|
|Slivered almonds||1 Can (10 oz) (Optional, Keep A Few Almonds Out To Sprinkle On Top For Decoration)|
|Half and half||2⁄3 Cup (10.67 tbs)|
|Canned sliced water chestnuts||6 Ounce|
Reserve 1 cup of the sauce, then add 4 pounds cooked, boned chicken (cut up) and 1/2 cup medium grated Cheddar cheese.
Fill the crepes with the chicken mixture.
Line them in two 9 x 13-inch pans.
Pour over crepes the reserved cup of sauce, sprinkle an additional 1/2 cup grated cheese on top and sprinkle the remainder of slivered almonds on top.
Cover with foil and bake at 325Â° for 20-30 minutes or until cheese is melted and they are hot.
Spinach-Crab Cheese Filling: Use the same sauce as chicken crepes except use 1 cup Swiss cheese instead of cheddar.
Add 1 (10 ounce) package frozen chopped spinach prepared according to the package.
Drain all of liquid.
Fold into white sauce along with 1/2 of the Swiss cheese and 1 cup of crab meat (not imitation).
Spoon sauce onto crepes and place in a 9 x 13-inch lightly greased dish.
Bake at 325Â° until cheese is melted and crepes are hot, approximately 20-30 minutes.