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Chicken Veggie Strudel Recipe

I serve this hearty entree often at dinner parties and usually keep a few extra strudels in the freezer in case company unexpectedly shows up.

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Chicken Veggie Strudel Recipe

Prep: 30 min. Bake: 35 min.

Yield: 24 Servings

30 35 65

Ingredients

3 cups cubed cooked chicken
3 cups fresh broccoli florets
3 cups fresh cauliflowerets
3 cups finely chopped carrots
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded Swiss cheese
1 cup chopped onion
3 eggs
2 garlic cloves, minced
2 tablespoons minced fresh parsley
2 teaspoons each dried basil, tarragon and thyme
2 teaspoons pepper
2 tablespoons plus 1-1/2 cups butter, divided
2 tablespoons all-purpose flour
1 cup milk
24 sheets phyllo dough, (14 inces x 9 inches)
1 package (15 ounces) seasoned bread crumbs

Directions

In a large bowl, combine the first seven ingredients. In a small bowl, beat the eggs. Stir in the garlic, parsley, basil, tarragon, thyme and pepper. Add to chicken mixture; toss to coat.
In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken mixture; toss to coat.
Melt remaining butter. Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to avoid drying out). Brush with butter; sprinkle with bread crumbs. Repeat layers five times.
Spread about 3-1/3 cups of filling down the center of dough to within 1 in of edges. Fold short sides 1 in. over filling. Roll up jelly-roll style, starting with a long side. Brush with butter. Place seam side down in an ungreased 15-in. x 10-in. x 1-in. baking pan.
Make three more strudels with remaining phyllo, butter and filling. Bake at 375° for 35-40 minutes or until golden brown. Yield: 4 loaves (6 servings each).

Nutritional Facts 1 serving (1 slice) equals 344 calories, 21 g fat (12 g saturated fat), 95 mg cholesterol, 563 mg sodium, 24 g carbohydrate, 2 g fiber, 15 g protein.

Originally published as Chicken Veggie Strudel in Country Woman Christmas Annual 2006, p44