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Phyllo Chicken

 Phyllo Chicken
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
12 ServingsPrep: 15 min. Bake: 35 min.


  • 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


  • 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 large bowl, combine the chicken, bacon, broccoli and cheese;
  • spread evenly over phyllo in baking dish. In a small bowl, whisk the
  • 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

2 of 2

Phyllo Chicken (continued)

Directions (continued)

  • reaches 160°. Let stand for 5-10 minutes before cutting. Yield:
  • 12 servings.
Nutritional Facts: 1 serving equals 373 calories, 24 g fat (13 g saturated fat), 195 mg cholesterol, 659 mg sodium, 16 g carbohydrate, 1 g fiber, 23 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.