Leftover Turkey Divan Crepes
I promise you, these turkey divan crepes are divine!
Servings: 8 People
- Breakfast Crepes p. 16 of cookbook
- Chicken Divan Sauce see below
- Leftover Turkey chopped or shredded
- Broccoli chopped into small bites (can be fresh or frozen broccoli that is thawed)
- Shredded Cheese I like Colby Jack or Cheddar
Preheat oven to 350.
Spray a baking dish with nonstick cooking spray.
Spread a small amount of chicken divan sauce inside a crepe, top with a little bit of broccoli then a little bit of chicken. Roll crepe and place (seam side down) in baking dish. Repeat until you have as many crepes as you want (2 crepes per person).
Spread Chicken Divan Sauce over all the crepes. Top with shredded cheese. Bake, uncovered for 30 minutes or until cheese is brown and bubbly.
*Chicken Divan Sauce:
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1/4 c Mayonnaise (or just a heaping soup spoonful)
1/2 c White Wine
Juice of 1/2 a lemon
Heavy splash of Milk
1 tsp Garlic Powder
Salt & Pepper to taste
Stir all ingredients together in a bowl until well combined; set aside until ready to use. *This makes a lot of sauce. You can buy one can of Campbells Cream of Chicken & Mushroom Soup if you want to half the recipe.