Chicken & Wild Rice Strudels Recipe

By ezunich

Ingredients

• 1 package (8.8 ounces) ready-to-serve long grain and wild rice
• 1-1/2 cups coarsely chopped rotisserie chicken
• 1/2 cup shredded Swiss cheese
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 sheets phyllo dough (14x9-inch size)
• 6 tablespoons butter, melted

Details

Servings 6
Preparation time 10mins
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 400°. Place the first six ingredients in a large bowl; toss to combine.

Place one sheet of phyllo dough on a work surface; brush lightly with melted butter. Layer with five additional sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)

Spoon half of the rice mixture down the center of the phyllo dough to within 1 in. of ends. Fold up short sides to enclose filling. Roll up tightly, starting with a long side.

Transfer to a parchment paper-lined 15x10x1-in. baking pan, seam side down. Brush with additional butter. Repeat with remaining ingredients. Bake 20-25 minutes or until golden brown and heated through.
Yield: 6 servings.