|Fresh broccoli||1⁄2 Pound, coarsely chopped to make about 2 1/2 cups|
|Chopped cooked chicken/Turkey||1 1⁄2 Cup (24 tbs)|
|Canned water chestnuts||8 Ounce, drained and sliced (1 Can)|
|Reduced calorie margarine||2 Tablespoon|
|Finely chopped onion||2 Tablespoon|
|All purpose flour||3 Tablespoon|
|Low sodium instant chicken bouillon granules||1 Teaspoon|
|Ground sage||1⁄4 Teaspoon|
|Dried summer savory leaves||1⁄4 Teaspoon|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Sliced almonds||2 Tablespoon|
In 1 1/2-quart casserole, combine broccoli and water.
Microwave at High for 4 to 7 minutes, or until tender-crisp, stirring once.
Stir in chicken and water chestnuts.
In 4-cup measure, combine margarine and onion.
Cover with plastic wrap.
Microwave at 70% (Medium High) for 30 to 45 seconds, or just until margarine melts.
Stir in flour, bouillon, salt, sage, summer savory and pepper.
Blend in milk.
Microwave, uncovered, at High for 4 1/2 to 6 1/2 minutes, or until mixture thickens and bubbles, stirring with a fork 3 or 4 times.
Reserve 1/2 cup sauce.
Stir remaining sauce into broccoli and chicken.
Spread about 1/2 cup filling down center of each crepe.
Fold opposite sides over filling.
Arrange in 10-inch square casserole.
Pour reserved sauce over crepes.
Sprinkle with almonds.
Microwave at 70% (Medium High) for 10 to 13 minutes longer, or until heated through, rotating dish once.