The dish itself was pretty tasty. The phyllo dough got crisp and buttery in the oven. The filling was similar to a chicken quiche. It was good, but not good enough for me to want to go through the issues with the phyllo dough again. If you are able to easily use phyllo dough, this is a great recipe for when company comes. It makes a ton and it’s got a good flavor.
Phyllo Chicken Casserole (adapted from The Taste of Home Cookbook)
½ c. butter
12 sheets phyllo dough (14 x 9 sheets)
3 cups cooked chicken, diced
4 sliced of bacon, crumbled
1 head fresh broccoli, chopped
10 oz. frozen spinach, thawed and drained
1 c. shredded cheddar cheese
1 c. swiss cheese
3 egg whites
1 c. fat free half and half
½ c. low fat milk
1 t. salt
1 t. black pepper
1. Preheat the oven to 375 degrees. Brush the sides and bottom of a 13 x 9 x 2 baking dish with melted butter.
2. Place one sheet of phyllo dough on the bottom of the baking dish. Brush with butter and repeat with five more sheets of the dough. Keep remaining phyllo dough wrapped with plastic wrap.
4. In a medium bowl whisk the eggs and egg whites. Mix in the half and half, milk, salt, and pepper. Pour evenly over the chicken mixture.
5. Cover filling with a sheet of phyllo dough being careful not to rip it. Brush it with butter. Repeat with remaining dough. Brush the top with the remaining dough.
This recipe is featured on It's a Keeper Thursdays!
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