Welcome! Subscribe now to view all shows. Login / Learn More

More Views

More Views

Bobby's Lighter Chicken and Asparagus Crepes Recipe by Bobby Deen

Moderate Level
50 MIN 15 Prep + 35 Cook
Servings
$ /Serving
Print
Moderate Level
50 MIN 15 Prep + 35 Cook
4 Servings
$ /Serving

Bobby's Lighter Chicken and Asparagus Crepes Recipe by Bobby Deen

Moderate Level
50 MIN 15 Prep + 35 Cook
4 Servings
$ /Serving

Ingredients

  • 1 (10 3/4 oz) can fat-free cream of mushroom soup
  • 1/2 cup water
  • 2 teaspoons olive oil
  • 1 (8 oz) package mushrooms, sliced
  • 1 small onion, sliced
  • 2 cups Springer Mountain Farms chicken, cooked and cubed
  • 1/4 cup dry white wine
  • 4 (9 inch) ready-to-use crepes
  • 8 spears asparagus, steamed until crisp-tender
  • 1/2 cup reduced-fat Swiss cheese, shredded

Preparation

Preheat oven to 350º. Spray a 9 x 13-inch baking pan with nonstick spray.

 

Whisk together the soup and water in a large measuring cup until blended and smooth; set aside.

 

Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and onion. Cook, stirring occasionally, until tender, 5–6 minutes. Add the chicken, wine, and 1/2 cup of the soup mixture; bring to a boil. Reduce the heat and simmer 2 minutes. Remove from the heat.

 

Spoon 1/2 cup chicken mixture down center third of each crepe. Place 2 asparagus spears over the chicken mixture. Fold edges of crepe over filling and place, seam-side down, in the baking dish. Spoon the remaining soup mixture over the top of the crepes and sprinkle with the cheese.

 

Bake, loosely covered with a tent of foil, until the cheese is melted and the crepes are hot, about 20 minutes.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product