Phyllo chicken

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

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