Janis' Chicken Crepe Filling & Topping

2-3 cups cooked chicken pieces
1 cup sliced mushrooms, sautéed
¼ cup diced onion
10 oz. cream of chicken
1 cup sour cream
1 cup grated cheese
10 oz. cream of mushroom
1 cup sour cream
1 cup grated cheese

Combine first six ingredients for filling. Fill crepes with a generous tablespoon. Sprinkle each with grated cheese. Roll with traditional fold. Place in baking pan. Mix soup and sour cream for topping and spread over crepes. Toss with cheese. Bake crepe casserole at 350°F for 20-25 minutes or until heated through and bubbly. Garnish with parsley.

Note: Three cups of chicken mixture fills 16 crepes. A double recipe of crepe batter will make enough crepes to tightly fill a 9x13-inch pan.
Yield: 12 servings.