Chicken and wild rice go together so well in this yummy packaged dinner. I found a great deal on some packages of phyllo dough, and they’ve been hanging out in the freezer for a while, waiting for me to figure out what to do with them. I was a little intimidated by phyllo, but turns out – it’s actually less delicate than I thought, and it was pretty easy to handle. Quite a nice change from all the pasta we’ve been eating lately! I served these with steamed broccoli and a white sauce, which I also dipped the strudels into. Yum!!
Chicken & Wild Rice Strudels
- 8.5 oz cooked wild rice
- 2 cups cooked chicken roughly chopped
- 1 cup shredded cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 12 sheets phyllo dough 14x9-inch size
- 6 Tbs butter melted
- Preheat oven to 400°
- Place all the ingredients in a bowl (except for butter and phyllo dough) and mix until well combined.
- Place one sheet of dough on a work surface; brush lightly with melted butter. Layer with five additional sheets, brushing in between each layer. (Keep remaining dough covered with a damp towel to prevent it from drying out.)
- Spoon half of the chicken/rice mixture down the center of the dough, leaving about an inch at the ends.
- Fold up short sides to enclose filling. Roll up tightly, starting with a long side.
- Transfer to a baking stone, or cookie sheet (lined with parchment paper) seam side down.
- Brush with additional butter.
- Repeat for your second roll.
- (At his point you can cover with plastic wrap, and bake a little later)
- Bake 20-25 minutes or until golden brown and heated through.