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
Phyllo Chicken
Phyllo Chicken
Prep Time
15 min
Cook Time
35 min
Yield
12 servings
Ingredients
- 1/2 cup butter, melted, divided
- 12 sheets phyllo dough (14x9 inches)
- 3 cups diced cooked chicken
- 1/2 pound sliced bacon, cooked and crumbled
- 3 cups frozen chopped broccoli, thawed and drained
- 2 cups shredded cheddar or Swiss cheese
- 6 large eggs
- 1 cup half-and-half cream or evaporated milk
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions
- Preheat oven to 375°. Brush sides and bottom of a 13x9-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, until light golden brown and thermometer reads 160°, 35-40 minutes. Let stand for 5-10 minutes before serving.
Nutrition Facts
1 each: 373 calories, 24g fat (13g saturated fat), 195mg cholesterol, 659mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 23g protein.
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