phyllo chicken

Beef

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.

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.

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