Chicken-Mushroom Crepe Filling

6
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"This recipe is from an old weight watchers cook book and though it has been a few years since I last made I will be doing tomorrow night as it is an easy tea and it can also be frozen to be used later. The original recipe uses 360 grams of cooked chicken but I usually use a small cooked chook bought from the deli. I have also upped the original recipe to feed 6, so I have 2 serves for freezing. I like recipe #35049 for the crepes but would omit the sugar for this recipe."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (428.7 g)
  • Calories 338.4
  • Total Fat - 9.5 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 600.8 mg
  • Sodium - 232 mg
  • Total Carbohydrate - 13.2 g
  • Dietary Fiber - 2.7 g
  • Sugars - 3.7 g
  • Protein - 47.7 g
  • Calcium - 50.7 mg
  • Iron - 7 mg
  • Vitamin C - 25.4 mg
  • Thiamin - 0.2 mg

Step 1

In a large saucepan heat butter (or margarine) until bubbly and hot, add the onion and saute until softened, 1 to 2 minutes.

Step 2

Add mushroom and saute for 3 minutes and then add flour and cook, stirring constantly for 3 minutes long.

Step 3

Remove pan from heat and gradually stir in water and then add crumbled stock cubes (or powder) and then return to the heat and bring to the boil.

Step 4

Reduce heat and let simmer for 5 minutes and then add chciken and seasonings and simmer for 3 minutes longer and then stir in peas and cook until tender, about 3 minutes.

Step 5

Serve in crepes or if freezing for later use let cool and then divide evenly into plastic freezer bags, label and freeze for future use - defrosting in the fridge overnight and then gently reheat.

Tips & Variations


No special items needed.

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