Ingredients

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

Directions

Preheat oven to 350°F. 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.

Original recipe courtesy Paula Deen: Chicken and Asparagus Crepes

Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen