Chicken Crepe Filling

Yield: Fills about 25-28 crepe shells
Filling:

2 cans or 2 C. Chicken Pieces
1 can Cream of Mushroom Soup--save 1/2 for topping.
1 can Cream of Chicken Soup
1 small can Mushroom stems and pieces
2 T. Minced Onion
small can Chopped Olives

Mix all together and put one full tablespoon of filling on crepe shell and roll up. Put in a greased 9x13 pan. Put the folded side of crepe down in pan.

Topping:

1 C. Sour Cream
1/2 can Cream of Mushroom Soup
Grated Cheese to taste

Drop and Spread over top of filled crepes.

Bake at 350 degrees for 20 minutes. Serve Hot

*I usually don't refrigerate mine for 2 hours, in fact most of the time I don't refrigerate it at all, I just start cooking the crepes.

My Note: I like to make this for dinner and then make some fruit crepes for dessert.
Also, this recipe makes enough for 2 9x13 pans. Make one for dinner and put the other in the freezer for a quick meal later.
This is also good with turkey, and you can use your left overs from Thanksgiving to make it!
For Crepe Shell Recipe click here.