Phyllo chicken
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine -- |
| Melted divided | ||
| 12 | Sheets phyllo pastry dough | |
| 3 | cups | Chicken -- diced cooked |
| ½ | pounds | Bacon -- cooked & crumbled |
| 1 | pack | Frozen broccoli |
| (10 ounces) chopped thawed | ||
| And drained | ||
| 2 | cups | Cheddar cheese |
| (8 ounces) shredded or Swiss | ||
| Cheese | ||
| 6 | eaches | Eggs |
| 1 | cup | Light cream -- or evaporated |
| Milk | ||
| ½ | cup | Milk |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
Directions
Brush sides and bottom of a 13-in, x 9-in. x 2-in. baking dish with some of the melted butter. Place one sheet of phyllo in bottom of dish; brush with butter. Repeat with five more sheets of phyllo.
(Keep remaining phyllo dough covered with waxed paper to avoid drying out.) In a bowl, combine chicken, bacon, broccoli and cheese; spread evenly over phyllo; in baking dish. In another bowl, whisk together eggs, cream, milk, salt and pepper; pour over chicken mixture. Cover filling with one sheet of phyllo; brush with butter. Repeat with remaining phyllo dough. Brush top with remaining butter. Bake, uncovered, at 375 deg. for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 10-12 servings Recipe By : Taste of Home