Phyllo Chicken Recipe

Ingredients

• 1/2 cup butter, melted, divided
• 12 sheets phyllo dough (14 inches x 9 inches)
• 3 cups diced cooked chicken
• 1/2 pound sliced bacon, cooked and crumbled
• 3 cups frozen chopped broccoli, thawed and drained
• 2 cups (8 ounces) shredded cheddar or Swiss cheese
• 6 eggs
• 1 cup half-and-half cream or evaporated milk
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

• Brush sides and bottom of a 13-in. x 9-in. baking dish with some of the melted butter. Place one sheet of phyllo in bottom of dish; lightly brush with butter; repeat with five more sheets of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from 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° for 35-40 minutes or until a thermometer reaches 160°. Let stand for 5-10 minutes before cutting. Yield: 12 servings.

Phyllo Chicken published in Taste of Home June/July 1993, p29