Buttery Chicken and Wild Rice Phyllo Strudels
Flaky, golden-brown phyllo dough wraps around a savory filling of tender rotisserie chicken, nutty wild rice, melty Swiss cheese, and aromatic Italian seasoning for a delightful, crispy-on-the-outside, creamy-on-the-inside pastry.
Instructions
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1
Preheat oven to 400°F. In a large bowl, combine the cooked rice, chopped chicken, Swiss cheese, Italian seasoning, salt, and pepper. Mix well.
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2
Lay 1 sheet of phyllo dough on a clean work surface and brush lightly with melted butter. Layer 5 more sheets of phyllo on top, brushing each layer with butter.
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3
Spoon half of the chicken and rice mixture down the center of the phyllo dough, leaving about 1 inch of dough on the short ends. Fold the short ends over the filling, then tightly roll up the dough from the long side to enclose the filling.
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4
Transfer the rolled strudel, seam-side down, to a parchment-lined baking sheet. Brush the top with more melted butter. Repeat with the remaining phyllo dough and filling to make a second strudel.
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5
Bake for 20-25 minutes, or until the phyllo is golden brown and the filling is heated through. Serve hot.
Nutrition Information
Per serving (based on 4 servings)
Nutrition information is automatically calculated and should be considered an estimate.
