Chicken, Broccoli, and Almond Crepes

This is an easy one to make using leftover chicken and frozen broccoli. Crepes make an elegant dinner but they are easy once you get the crepes made. I use Bergy's All Purpose Dinner Crepes Batter for the crepes or you may use your favorite. This is one that I have used for years even before Zaar came into being. Thanks Bergy for posting it. The time listed does not include making the crepes.

• Ready In: 40 mins
• Yields: 14-16 crepes

Ingredients

• CHICKEN MIXTURE

• 1 (10 ounce) package  frozen chopped broccoli
• 1 (10 3/4ounce) can  condensed cream of chicken soup
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄3 cup  grated parmesan cheese
• 2  cups  cooked and finely cut up chicken
• 1⁄4 cup  sliced almonds
• 14 -16  crepes

• TOPPING

• 1⁄3 cup mayonnaise
• 1  tablespoon milk
• 1⁄4 cup parmesan cheese

Directions

1. Cook broccoli according to directions on package; drain thoroughly.
2. Combine above with soup, Worcestershire sauce, 1/3 cup cheese, almonds, and chicken; mix well.
3. Fill crepes; roll up; place in shallow sprayed baking dish.
4. For the topping, combine the mayonnaise and milk and spread over crepes.
5. Sprinkle with the 1/4 cup Parmesan cheese.
6. Heat in a 350 degree oven till bubbly--about 20 minutes.