Phyllo Chicken
Taste of Home
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Some years ago I found this recipe and streamlined it to fit our family. The broccoli adds a lot to the rich flavor. Phyllo is fun to work with, and its flakiness turns standard ingredients into a special, satisfying entree.
—Joyce Mummau, Mt. Airy, Maryland
SERVINGS: 12
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 35 min.
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 to 40 minutes or until a thermometer reaches 160°. Let stand for 5-10 minutes before cutting. Yield: 12 servings.