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Bobby’s Lighter Chicken and Asparagus Crepes

By Bobby Deen
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Servings: 15

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 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

Directions

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.