1 c. diced cooked chicken
1 c. shredded Swiss cheese
10 3/4 oz. can cream of chicken soup, divided
1/4 c. chopped green onion or 1 tbsp. instant minced onion
1/4 c. chopped pimiento stuffed green olives
8 lg. or 16 sm. crepes
2 tbsp. lemon juice

Combine the chicken, cheese, half the can of soup, onion and olives. Spoon about 1/4 cup down the center of each large crepe (or 2 tablespoons down center of small crepe). Roll up or fold and arrange in a greased baking dish. Stir the lemon juice into remaining soup and pour over crepes. Bake in preheated 350 degree oven for 20 minutes or until hot and bubbly. NOTE: You could also try this filling with leftover turkey, ham or tuna.