Chicken and Asparagus Crepes
Ingredients:
2 tablespoons butter
16 ounces of cream of mushroom soup
1/2 small onion, chopped
1/2 cup Worcestershire sauce
1/4 cup shredded Fontina cheese
1 cup chopped cooked chicken
8 asparagus spears, steamed until tender
1/2 cup shredded Swiss cheese
1 pack of fully cooked crepe shells
Preheat the oven to 350∞F. Lightly grease a 13 x 9 x 2-in baking sheet dish.
In a large skillet, melt butter over medium heat. Add cream of mushroom cheese and onions and cook for 2 minutes. Stir in Worcestershire, Fontina cheese and chicken. Cook until cheese is melted.
Spoon 1/4 cup of chicken mixture down the center 1/3 of each crepe. Place 2 asparagus spears over the chicken mixture. Fold edges of crepe over the filling. And place, seam side up, in prepared baking dish. Sprinkle 1/2 cup Swiss cheese over crepes. Bake for 10 minutes, until cheese is melted and crepes are hot.
Scott Ackley, Head Chef, The Garden
For information call 801-539-3170