Chicken & Wild Rice Strudels Recipe

4.5 6 7
Chicken & Wild Rice Strudels Recipe
Chicken & Wild Rice Strudels Recipe photo by Taste of Home
Publisher Photo

Chicken & Wild Rice Strudels Recipe

Read Reviews
4.5 6 7
Publisher Photo
I wanted the buttery crunch of layered pastry without the sweet filling of strudel. Using rotisserie chicken from the store, I found my savory answer. —Johnna Johnson, Scottsdale, Arizona
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (8.8 ounces) ready-to-serve long grain and wild rice
  • 1-1/2 cups coarsely chopped rotisserie chicken
  • 1/2 cup shredded Swiss cheese
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 sheets phyllo dough (14x9-inch size)
  • 6 tablespoons butter, melted

Directions

Preheat oven to 400°. Place the first six ingredients in a large bowl; toss to combine.
Place one sheet of phyllo dough on a work surface; brush lightly with melted butter. Layer with five additional sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
Spoon half of the rice mixture down the center of the phyllo dough to within 1 in. of ends. Fold up short sides to enclose filling. Roll up tightly, starting with a long side.
Transfer to a parchment paper-lined 15x10x1-in. baking pan, seam side down. Brush with additional butter. Repeat with remaining ingredients. Bake 20-25 minutes or until golden brown and heated through. Yield: 6 servings.
Originally published as Chicken & Wild Rice Strudels in Taste of Home February/March 2015, p19

Nutritional Facts

1 serving: 323 calories, 18g fat (10g saturated fat), 70mg cholesterol, 550mg sodium, 25g carbohydrate (1g sugars, 1g fiber), 16g protein.

  • 1 package (8.8 ounces) ready-to-serve long grain and wild rice
  • 1-1/2 cups coarsely chopped rotisserie chicken
  • 1/2 cup shredded Swiss cheese
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 sheets phyllo dough (14x9-inch size)
  • 6 tablespoons butter, melted
  1. Preheat oven to 400°. Place the first six ingredients in a large bowl; toss to combine.
  2. Place one sheet of phyllo dough on a work surface; brush lightly with melted butter. Layer with five additional sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
  3. Spoon half of the rice mixture down the center of the phyllo dough to within 1 in. of ends. Fold up short sides to enclose filling. Roll up tightly, starting with a long side.
  4. Transfer to a parchment paper-lined 15x10x1-in. baking pan, seam side down. Brush with additional butter. Repeat with remaining ingredients. Bake 20-25 minutes or until golden brown and heated through. Yield: 6 servings.
Originally published as Chicken & Wild Rice Strudels in Taste of Home February/March 2015, p19

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Reviews forChicken & Wild Rice Strudels

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jkcoach98 User ID: 6551173 264856
Reviewed Apr. 19, 2017

"This was quick to make and very good. I also used chicken I had from the night before. It was my first time using phyllo and I had no problems with it. I served it with a green salad. Good meal for game night."

MY REVIEW
chin-chilla User ID: 2872569 220058
Reviewed Feb. 8, 2015

"Wow just made these and they are delicious! I chopped chicken I made from day before. It was my first time using phyllo, which as I was making it I thought I'd never use it again, until I ate it.....so GOOD!"

MY REVIEW
jstowellsupermom User ID: 7101358 219560
Reviewed Feb. 2, 2015

"Delicious! Subbed co-Jack cheese as that's what I had on hand and it was great!"

MY REVIEW
haukyfn User ID: 8241506 219483
Reviewed Feb. 1, 2015

"Excellent....I am not a fan of swiss cheese so I used mozzarella instead."

MY REVIEW
mukappa User ID: 8174178 219314
Reviewed Jan. 31, 2015

"easy and good"

MY REVIEW
Sweet Peaxyz User ID: 5595300 219191
Reviewed Jan. 29, 2015

"easy, quick and tasty!"

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