Phyllo Chicken with Bacon, Broccoli and Cheese
Great way to use up leftover chicken. Filo pastry stuffed with chicken and broccoli cheese in a light cream sauce.
Ingredients
| ½ | cup |
butter
or margarine, melted, divided |
|
| 12 | sheets |
phyllo (filo) pastry sheets
|
* |
| 3 | cups |
chicken
cooked, diced |
|
| ½ | pound |
bacon
cooked, crumbled |
|
| 10 | ounces |
broccoli, frozen
chopped |
|
| 2 | cups |
cheddar cheese
shredded |
|
| 6 | large |
eggs
|
|
| 1 | cup |
light cream (half&half)
or evaporated milk |
|
| ½ | cup |
milk
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
Directions
Preheat your oven to 375℉ (190℃).
Brush a 9 by 13 inch baking dish with some of the melted butter.
Lay one sheet of phyllo (filo) pastry on the bottom and brush lightly with butter. Repeat with another 5 sheets of phyllo pastry.
Cover remaining phyllo pastry with a damp towel to prevent it from drying out.
In a medium sized bowl, combine the chicken, bacon broccoli and shredded cheddar cheese. Toss gently to combine. Spread the mixture evenly over the phyllo in the baking dish.
Whisk together the eggs, cream, milk, salt and pepper. Pour over top of the chicken mixture.
Cover with a sheet of phyllo pastry, brush with butter (or spray with cooking spray) and repeat for each remaining sheet of phyllo.
Brush the top with remaining butter.
Bake, uncovered, 35 to 40 minutes or until a knife inserted near the center comes out clean.
Nutrition Facts
Serving Size 308g (10.9 oz)
