Chicken Veggie Strudel Recipe

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Chicken Veggie Strudel Recipe

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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.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 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 inches 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 strudels (6 servings each).
Originally published as Chicken Veggie Strudel in Country Woman Christmas Annual 2006, p44

Nutritional Facts

1 slice: 344 calories, 21g fat (12g saturated fat), 95mg cholesterol, 563mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 15g protein.

  • 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 inches x 9 inches)
  • 1 package (15 ounces) seasoned bread crumbs
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Make three more strudels with remaining phyllo, butter and filling. Bake at 375° for 35-40 minutes or until golden brown. Yield: 4 strudels (6 servings each).
Originally published as Chicken Veggie Strudel in Country Woman Christmas Annual 2006, p44

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