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Chicken Veggie Strudel

Chicken Veggie Strudel
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.
24 ServingsPrep: 30 min. Bake: 35 min.

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.
© Taste of Home 2013

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Chicken Veggie Strudel (continued)

Directions (continued)

  • 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).
Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013