Chicken and Mushroom Crepes Recipe

Name: Chicken and Mushroom Crepes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings, 2 filled crepes (217 g) each
Ingredients: 1 Tbsp. oil , divided; 1 lb. (450 g) boneless skinless chicken breasts, cut into thin strips; 1/2 lb. (225 g) button mushrooms, sliced; 1/2 cup chopped onions; 1/2 cup 25%-less-sodium chicken broth; 1/3 cup Philadelphia Herb & Garlic Cream Cheese Product; 8 crêpes (8 inch), warmed; 1/2 cup Cracker Barrel Shredded Mozzarella Cheese , divided

Ingredients

1 Tbsp. oil , divided
1 lb. (450 g) boneless skinless chicken breasts, cut into thin strips
1/2 lb. (225 g) button mushrooms, sliced
1/2 cup chopped onions
1/2 cup 25%-less-sodium chicken broth
1/3 cup Philadelphia Herb & Garlic Cream Cheese Product
8 crêpes (8 inch), warmed
1/2 cup Cracker Barrel Shredded Mozzarella Cheese , divided

PREP TIME 20m	COOK TIME 15m	TOTAL TIME 35m
YIELD 4 servings, 2 filled crepes (217 g) each

Instructions

Heat half the oil in large deep skillet on medium-high heat.
Add chicken; cook 5 min. or until done, stirring occasionally
Remove chicken from skillet; cover to keep warm.
Heat remaining oil in skillet on medium-high heat.
Add mushrooms and onions; cook and stir 8 min. or until onions are tender and mushrooms release most of their liquid.
Stir in chicken broth; bring to boil.
Whisk in cream cheese product; cook and stir on medium heat 3 min. or until cream cheese is completely melted and sauce is slightly thickened.
Return chicken to skillet; cook 1 min. or until heated through, stirring frequently.
Spoon about 1/3 cup mushroom mixture on half of each crêpe; top with 1 Tbsp. mozzarella, then fold in half.