Bobby’s Lighter Chicken and Asparagus Crepes
By Bobby Deen
- Prep time: 15 minutes
- Cook time: 15 minutes
- Servings: 15
- 1 (10 3/4 oz) can fat-free cream of mushroom soup
- 1/2 cup water
- 2 teaspoons olive oil
- 1 (8 oz) package sliced mushrooms
- 1 small sliced onion
- 2 cups cooked and cubed chicken
- 1/4 cup dry white wine
- 4 (9 inch) ready-to-use crepes
- 8 spears steamed until crisp-tender asparagus
- 1/2 cup shredded reduced-fat Swiss cheese
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, 5â6 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.