Chicken Veggie Strudel Recipe

Name: Chicken Veggie Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cubed cooked chicken; 3 cups fresh broccoli florets; 3 cups fresh cauliflowerets; 3 cups finely chopped carrots; 2 cups shredded cheddar cheese; 2 cups shredded Swiss cheese; 1 cup chopped onion; 3 large eggs; 2 garlic cloves, minced; 2 tablespoons minced fresh parsley; 2 teaspoons each dried basil, tarragon and thyme; 2 teaspoons pepper; 2 tablespoons plus 1-1/2 cups butter, divided; 2 tablespoons all-purpose flour; 1 cup whole milk; 24 sheets phyllo dough (14x9 inches); 1 package (15 ounces) seasoned bread crumbs

Servings: persons

3 cups cubed cooked chicken
3 cups fresh broccoli florets
3 cups fresh cauliflowerets
3 cups finely chopped carrots
2 cups shredded cheddar cheese
2 cups shredded Swiss cheese
1 cup chopped onion
3 large eggs
2 garlic cloves, minced
2 tablespoons minced fresh parsley
2 teaspoons each dried basil, tarragon and thyme
2 teaspoons pepper
2 tablespoons plus 1-1/2 cups butter, divided
2 tablespoons all-purpose flour
1 cup whole milk
24 sheets phyllo dough (14x9 inches)
1 package (15 ounces) seasoned bread crumbs

1
In a large bowl, combine the first seven ingredients. In a small bowl, beat the eggs. Stir in the garlic, parsley, basil, tarragon, thyme and pepper. Add to chicken mixture; toss to coat.
2
In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken mixture; toss to coat.
3
Melt remaining butter. Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to avoid drying out). Brush with butter; sprinkle with bread crumbs. Repeat layers five times.
4
Spread about 3-1/3 cups of filling down the center of dough to within 1 in of edges. Fold short sides 1 in. over filling. Roll up jelly-roll style, starting with a long side. Brush with butter. Place seam side down in an ungreased 15x10x1-in. baking pan.
5
Make three more strudels with remaining phyllo, butter and filling. Bake at 375u00b0 for 35-40 minutes or until golden brown.

1256

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 cups cubed cooked chicken, 3 cups fresh broccoli florets, 3 cups fresh cauliflowerets, 3 cups finely chopped carrots, and more.

Yes, Chicken Veggie Strudel falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Veggie Strudel

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