1 10 3/4 oz can cream of mushroom soup (undiluter)
1 cup sour cream
2 cups cooked and cubed chicken
1 cup frozen green beans/or green peas
1 lb fresh and washed sliced mushrooms
1/4 cup butter
t teas seasoning salt
1 teas garlic powder
Combine: soup, sour cream in sauce pan. Stir in chicken beans/peas and then heat but do not boil. Saute mushrooms at the same time in butter sprinkled with the seasoning salt and garlic.
Fill crepes with hot mixture fold over spoon mushrooms over filled crepes
Serve immedieately
Yield about 8 t0 10 crepes that are well filled.
When I make this for luncheons, instead of the crepes that need to be cooked at the last minute. I buy the Pepperidge Farm Large Pastry shells and bake them. (they come 6 or 8 to a package, I forgot which). After you bake the shells, cut the perforated tops out. I usually then combine the mushroom mixture to the soup mixture and then just fill each shell with the chicken-mushroom mixture and place the pastry top over the top for looks. You can sprinkle on a little dried parsley before serving. This makes a wonderful dinner for company as you could add 1 cup of milk to the mixture and cook over the afternoon in a crockpot or the night before and then heat up when ready to serve in the shells…..It keeps beautifully and makes a great presentation. Serve with a spinach salad and rice pilaf which is on the blog under starces and you have an easy entertaining meal.
OF course you will want to make something yummy for dessert…….check out desserts on the ole blog for prenty of suggestions…now go out there and enjoy this most glorious sunshine today…….Blessings to all of you sweet friends!
Chocolate Castles 