Creamy Chicken Crepes

Creamy Chicken Crepes

Clark and Ingrid

"Tender crepes are filled with chicken in a creamy sauce and finished with golden melted cheese."
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Ingredients

55 m servings 462 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 239 mg
  • 80%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 390 degrees F (199 degrees C).
  2. Mix condensed chicken soup, mayonnaise, cream, onion, lemon juice, curry powder, salt, and pepper together in a large bowl. Add chopped chicken; stir to combine.
  3. Divide chicken mixture equally in the center of each crepe. Fold sides and roll crepes. Place rolled crepes, seam-side down, in a baking dish. Sprinkle crepes with Cheddar cheese and drizzle with 1/3 cup cream.
  4. Bake in preheated oven until crepes are heated through and Cheddar cheese is golden and bubbling, 25 to 30 minutes.

Reviews

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I substituted the onions for garlic sautéed in butter topped the dish off with some fresh basil it was to die for

Used Monterey Jack cheese and also put some inside

Excellent and easy!!!

Very good. I don't use as much heavy cream and used the entire can of soup. The curry was a tremendous touch.

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