Chicken Broccoli And Almond Crepes Recipes

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CHICKEN BROCCOLI CREPES



Chicken Broccoli Crepes image

When I organized food and nutrition training for our county 4-H'ers, we had cooking demonstrations representing different countries. We chose crepes for France, and everyone really loved them with this chicken broccoli filling.

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h

Yield 8 crepes.

Number Of Ingredients 14

1 cup plus 2 tablespoons whole milk
2 large eggs
2 tablespoons butter, melted
1 cup all-purpose flour
1/4 teaspoon salt
FILLING:
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
2 teaspoons Worcestershire sauce
3 cups shredded cheddar cheese, divided
2 cups sour cream
2 packages (8 ounces each) frozen broccoli spears, cooked and drained
2-1/2 cups cubed cooked chicken

Steps:

  • In a small bowl, beat the milk, eggs and butter. Combine flour and salt; add to egg mixture and beat until smooth. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 1/4 cup into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 2 cups of cheese. Cook and stir for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream until smooth., Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup cheese sauce. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20 minutes or until heated through.

Nutrition Facts : Calories 1104 calories, Fat 73g fat (47g saturated fat), Cholesterol 409mg cholesterol, Sodium 1538mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 3g fiber), Protein 60g protein.

CHICKEN BROCCOLI CREPES



Chicken Broccoli Crepes image

This is out of one of my very favorite Magazines "Country" and it is one of the Winners of their "A Taste of The Country" contests.

Provided by Chabear01

Categories     Chicken

Time 2h

Yield 8 crepes, 8 serving(s)

Number Of Ingredients 14

1 cup milk
2 tablespoons milk
2 eggs
2 tablespoons butter, melted
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
2 teaspoons Worcestershire sauce
3 cups cheddar cheese, shredded, divided
2 cups sour cream
2 (9 ounce) packages frozen broccoli spears, cooked and drained
2 1/2 cups cooked chicken, cubed

Steps:

  • In a small mixing bowl, beat the milk, eggs and butter. Combine flour and salt; add to egg mixture and beat until smooth. Cover and refrigerate for 1 hour.
  • Heat a lightly greased 8-inch nonstick skillet. Stir batter; pour 1/4 cup into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, Stack crepes with waxed paper or paper towels in between.
  • In a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 2 cups of cheese. Cook and stir for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream until smooth.
  • Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup of cheese sauce. Roll up and place seam side down in a greased 13x9x2 inch baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until heated through.

Nutrition Facts : Calories 571.5, Fat 40.1, SaturatedFat 23.1, Cholesterol 181.4, Sodium 737, Carbohydrate 22.7, Fiber 2.4, Sugar 3.6, Protein 30.7

CHICKEN, BROCCOLI, AND ALMOND CREPES



Chicken, Broccoli, and Almond Crepes image

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 Recipe #19104 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.

Provided by Mimi in Maine

Categories     One Dish Meal

Time 40m

Yield 14-16 crepes

Number Of Ingredients 10

1 (10 ounce) package frozen chopped broccoli
1 (10 3/4 ounce) 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
1/3 cup mayonnaise
1 tablespoon milk
1/4 cup parmesan cheese

Steps:

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

Nutrition Facts : Calories 74.7, Fat 5.2, SaturatedFat 1.4, Cholesterol 7, Sodium 253.4, Carbohydrate 4.5, Fiber 0.8, Sugar 0.9, Protein 3.1

CHICKEN AND BROCCOLI CREPES RECIPE - (4.3/5)



Chicken and Broccoli Crepes Recipe - (4.3/5) image

Provided by Addie

Number Of Ingredients 16

BASIC CREPES:
1 c. flour
1 1/2 c. milk
2 eggs
1 tbsp. oil
1/4 tsp. salt
FILLING:
1 pkg. frozen broccoli
2 c. shredded, cooked chicken
12 basic crepes
SAUCE:
6 tbsp. butter
6 tbsp. flour
Dash of salt
3 c. milk
1/2 c. American cheese, shredded

Steps:

  • FOR CREPES: Combine flour, milk, eggs, oil and salt. Beat with rotary beater. Heat lightly greased skillet. Remove from heat. Spoon 3 tablespoons of batter and tilt skillet until batter spreads evenly. Return to heat and brown one side only. FOR FILLING: Cook broccoli according to directions. Drain. Combine broccoli, chicken, and 1/2 cup sauce. FOR SAUCE: Melt butter in flour and salt. Add milk all at once. Cook, stirring constantly until thickened and bubbly. Stir in cheese until it melts. Remove 1/2 cup sauce and set aside TO ASSEMBLE: Spread 1/4 cup filling on non-browned side of crepe, leaving 1/4 inch side down in baking dish. Repeat until all crepes are rolled. Drizzle sauce over crepes. Bake at 350 degrees for 30 to 45 minutes or until bubbly.

CHICKEN AND BROCCOLI ALFREDO RECIPE BY TASTY



Chicken and Broccoli Alfredo Recipe by Tasty image

Here's what you need: salt, penne pasta, broccoli floret, olive oil, boneless, skinless chicken breasts, pepper, butter, garlic, heavy cream, salt, nutmeg, black pepper, grated parmesan cheese, red pepper flake

Provided by Hector Gomez

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

salt, to taste
8 oz penne pasta
2 cups broccoli floret
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cubed
pepper, to taste
¼ cup butter
3 cloves garlic, minced
1 cup heavy cream
1 teaspoon salt
⅛ teaspoon nutmeg
¼ teaspoon black pepper
1 ½ cups grated parmesan cheese, plus extra for garnish
red pepper flake, to garnish

Steps:

  • Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
  • Cook pasta for 8 minutes, or until slightly underdone.
  • Add broccoli to pasta and simmer for 4 minutes with the lid on.
  • Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
  • Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
  • Once the chicken is cooked through, remove it from the pot and set aside.
  • Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
  • Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
  • Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
  • Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
  • Top with Parmesan cheese or red chili flakes.
  • Enjoy!

Nutrition Facts : Calories 828 calories, Carbohydrate 50 grams, Fat 54 grams, Fiber 4 grams, Protein 43 grams, Sugar 4 grams

BREEZE CHICKEN, BROCCOLI, AND RICE CASSEROLE



Breeze Chicken, Broccoli, and Rice Casserole image

Chicken, broccoli, and rice in a creamy Cheddar sauce made with almond milk.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 40m

Yield 4

Number Of Ingredients 11

2 tablespoons butter
1 ¼ cups Almond Breeze Unsweetened Original almondmilk
1 cup low-sodium chicken broth
1 cup long-grain white rice
1 teaspoon dried thyme
1 teaspoon garlic salt
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 cup chopped onion
2 cups chopped fresh broccoli
1 ½ cups shredded sharp Cheddar cheese
freshly ground pepper to taste

Steps:

  • Bring butter, 3/4 cup Almond Breeze almondmilk, broth, rice, and seasonings to a simmer in a large saucepan. Top with chicken and onion. Cover and cook over low heat for 20 minutes.
  • Remove from heat and quickly add broccoli to pot. Cover and let stand for 5 minutes.
  • Stir in remaining Almond Breeze almondmilk, then gently stir in cheese. Cook over low heat just until cheese is melted, being careful not to overcook. Season with pepper.

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