Yield: 12 servings
Measure | Ingredient |
---|---|
½ cup | Butter or margarine -- |
\N \N | Melted divided |
12 \N | Sheets phyllo pastry dough |
3 cups | Chicken -- diced cooked |
½ pounds | Bacon -- cooked & crumbled |
1 pack | Frozen broccoli |
\N \N | (10 ounces) chopped thawed |
\N \N | And drained |
2 cups | Cheddar cheese |
\N \N | (8 ounces) shredded or Swiss |
\N \N | Cheese |
6 eaches | Eggs |
1 cup | Light cream -- or evaporated |
\N \N | Milk |
½ cup | Milk |
1 teaspoon | Salt |
½ teaspoon | Pepper |
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