Chicken and Mushroom Crepe Bake

INGREDIENTS:

  • 2 teaspoons olive oil
  • 1 small brown onion, finely chopped
  • 200g button mushrooms, sliced
  • 200g swiss brown mushrooms, sliced
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons plain flour
  • 250ml tub 30% less-fat cream for cooking
  • 1 1/3 cups Massel salt reduced chicken style liquid stock
  • 1 large barbecue chicken, skin and bones removed, meat chopped
  • 2 x 400g packets frozen crepes, thawed
  • 1 1/2 cups reduced-fat grated tasty cheese
  • Steamed vegetables, to serve