Chicken and Mushroom Crepe Bake

Ingredients (serves 5)

• 2 teaspoons olive oil
• 1 small brown onion, finely chopped
• 200g button mushrooms, sliced
• 200g swiss brown mushrooms, sliced
• 1 tablespoon fresh thyme leaves
• 2 tablespoons plain flour
• 250ml tub 30% less-fat cream for cooking
• 1 1/3 cups salt-reduced chicken stock
• 1 large barbecue chicken, skin and bones removed, meat chopped
• 2 x 400g packets frozen crepes, thawed
• 1 1/2 cups reduced-fat grated tasty cheese
• Steamed vegetables, to serve

Method

1. Heat oil in a large frying pan over medium-high heat. Add onion. Cook for 3 to 4 minutes or until softened. Add mushrooms and thyme. Cook, stirring occasionally, for 8 to 10 minutes until mushrooms are tender and all liquid has evaporated. Stir in flour. Cook for 2 minutes or until combined. Reduce heat to low. Add half the cream and 1 cup stock. Bring to a simmer. Add chicken. Cook, stirring occasionally, for 5 minutes or until slightly thickened and chicken is heated through. Remove from heat. Set aside to cool.
2. Preheat oven to 200°C/180°C fan-forced. Place 1 crepe on a flat surface. Top with 1/4 cup chicken mixture. Roll up to enclose. Repeat with remaining crepes and mixture.
3. Place 8 crepes, seam-side down, in a 5cm-deep, 20cm x 30cm baking dish. Place remaining cream in a bowl. Stir in remaining stock. Season with salt and pepper. Drizzle half the cream mixture over crepes. Sprinkle with 1/2 cup cheese. Top with remaining crepes, seam-side down. Drizzle with remaining cream mixture. Sprinkle with remaining cheese. Bake for 15 to 20 minutes or until golden. Serve.

Notes

• 
  Add some inspiration to your regular weekday meals by switching to super healthy Ingham's fresh turkey mince. Use 400g cup mushrooms instead of the button and swiss brown mushrooms and save $3.98 in total.
  Shortcut: We used store-bought crepes and barbecue chicken to save time.