FILLING:

2 c. chopped cooked chicken
1/2 can cream of mushroom soup
1/3 c. shredded Muenster cheese
2 tbsp. (each) chopped onions, chopped fresh parsley
Salt and pepper to taste

Combine and set aside.

SAUCE:

1/2 can cream of mushroom soup
1/3 c. shredded Muenster cheese
1 tbsp. fresh chopped parsley
1/2 c. milk

Combine and heat until cheese is melted. Spoon 1/4 cup filling onto each crepe and roll up. Place crepes seam-side down in baking pan sprayed with Pam; pour sauce over top; cook at 350 degrees for 15 to 18 minutes. Remove from oven; sprinkle with Paprika and serve hot. (10 to 12 crepes)