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Main Dishes

Chicken Crepes Elegante - 1998
​​​​​​​​​​​​Recipe courtesy of Grandma Emma Wozny

INGREDIENTS
  • 1 can asparagus spears
  • 1 package chicken gravy mix
  • ¾ cup water
  • 1 tablespoon sherry
  • ½ teaspoon tarragon
  • 1/3 cup mayonnaise
  • 8 crepes
  • 1 ½ cups chicken -- cooked and slivered
  • 3 tablespoons Parmesan cheese -- grated

PREPARATION
Drain asparagus, reserve 1/4-cup liquid.  Combine liquid, gravy mix, water, sherry, tarragon, and Lemon 'n Herb.  Cook 1 minute.  Stir in mayonnaise.  Set aside.

Place asparagus and chicken on each crepe.  Spoon 1 tablespoon sauce over each.  Fold each crepe over and place in a large baking dish.  Spoon remaining sauce over all.  Bake at 350 degrees for 15 minutes.  Sprinkle with cheese, broil until bubbly.

Editor's Note: When reviewing this recipe, the directions call for "Lemon 'n Herb," but that is not on the ingredients list. McCormick makes a "Lemon 'n Herb" seasoning, so that must be it! Unsure of the measurement, use your best judgment. 

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  • Home
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