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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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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 Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Bake, uncovered, at 375° for 35-40 minutes or until a thermometer reaches 160°. Let stand for 5-10 minutes before cutting. Yield: 12 servings.
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