Quick Chicken and Broccoli Crepes

• 5oz frozen chopped broccoli (fresh ok, too)
• 1/2 of a 10.75oz can condensed cream of chicken soup
• 1/4 tsp Worcestershire sauce
• 3 Tbsp grated Parmesan cheese
• 1 C cooked slivered chicken or turkey
• 7-8 cooked crepes (see notes, below)
• 3 Tbsp mayonnaise (see notes, below)
• 1/2 Tbsp milk
• 2 Tbsp additional grated Parmesan cheese

1. Cook broccoli according to package directions, drain thoroughly. Combine with soup, Worcestershire sauce, 3 Tbsp cheese, and chicken. Fill crepes with chicken mixture; roll up and place in shallow baking pan. Combine mayo with milk; spread over crepes. Sprinkle with 2 Tbsp cheese. Broil until bubbly.

Yield: 7-8 crepes (see notes, below)

Robyn's notes: lots of changes and notes for this recipe. First, I can't eat broccoli, so the rest of the sauce was made separately while the broccoli was cooking, and then after filling my crepes, the broccoli was added to the remaining sauce and the other crepes were filled. Secondly, this in no way filled 7-8 crepes. The broccoli filled out the crepes a lot more than the sauce that didn't have broccoli, but in total we got about 4 crepes out of this recipe, two each. It was plenty for us with a side of fruit. Third, my stomach doesn't generally react well to mayonnaise, so while I cook with it sometimes, I don't when I'm already feeling somewhat unwell. So in place of the mayonnaise and milk, this is what I used for a sauce on top of the crepes:
approx 2 Tbsp of remaining condensed cream of chicken soup from can
approx 1 Tbsp sour cream
approx 1 Tbsp milk

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often