12 crepes
1/4 c. flour
2 tbsp. sour cream
2 tbsp. sherry
1 tsp. parsley flakes
1 c. fresh mushrooms, sliced
1/4 c. grated Parmesan cheese
2 pkg. broccoli spears in butter sauce
1 1/2 c. chicken broth
1 c. shredded cheddar, divided
Dash onion salt and pepper
1 cooked chicken, skinned, boned and cubed

Cook broccoli according to package directions. In a saucepan mix the butter sauce from the broccoli with the flour until smooth. Add chicken broth, stirring until thick and smooth. Add 1/2 cup cheese, sour cream, sherry, parsley, onion salt and pepper. Heat until cheese is melted. Add chicken and mushrooms. Place a broccoli spear on each crepe, top with 1 to 2 tablespoons of chicken sauce. Roll crepes and place seam side up in 13 x 9 inch dish. Pour remaining sauce over crepes. Sprinkle with remaining 1/2 cup cheddar and Parmesan cheeses. Bake for 20 minutes at 350 degrees.