Crunchy Chicken Crepes

• 3/4 c. chicken (boneless), cooked
• 2 Tbsp. butter, melted
• 1/2 medium onion, chopped
• 1/2 medium green pepper, chopped
• 1/2 c. chicken broth
• 1/4 c. dry white wine
• 1/2 c. celery, chopped
• 1 Tbsp. soy sauce
• 1 (3 to 4 oz.) jar mushrooms
• 2 Tbsp. cornstarch
• 1/2 c. walnuts, coarsely chopped
• 9 large crepes

1. Saute onions in butter.
2. Stir in green pepper, chicken broth, wine, celery and soy sauce.
3. Cover and simmer 10 minutes.
4. Add chicken and mushrooms.
5. Remove 2 tablespoons of liquid and dissolve cornstarch in liquid.
6. Return to pan and stir into chicken mixture. Bring to a boil and add walnuts.
7. Fill crepes; lay in a row, using a 9 x 13-inch baking dish.
8. Cover with Mornay Sauce.
9. Bake and serve.

chicken, butter, onion, green pepper, chicken broth, white wine, celery, soy sauce, mushrooms, cornstarch, walnuts, crepes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230910 (may not work)