They may not be the most vibrant or colorful strudels, but these Chicken & Wild Rice Strudels definitely hit the spot. Buttery, flakey crust…Italian seasoning…long grain & wild rice…Swiss cheese….need we say more? This fun recipe is a meal in itself, and creates two, beautiful strudels that will feed six people. If you aren’t used to using phyllo dough, it may take a little practice, but any way you wrap it, this filling comfort food meal will be a hit!
1 package ready-to-serve long grain & wild rice
1 1/2 cups coarsely chopped rotisserie chicken or chicken breasts, shredded
1/2 cup shredded Swiss cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
12 sheets phyllo dough (14×9 size) – be sure the package is defrosted well before cooking with it!
6 tablespoons butter, melted
Preheat oven to 400. Place first 6 ingredients into a large bowl and toss to combine. Place one sheet of phyllo dough on a lightly floured surface. Brush gently with butter. Layer with 5 additional sheets of dough, brushing each layer. Keep remaining dough covered with plastic wrap, covered with a damp towel, to avoid it drying out. Spoon half of the rice mixture down the center of the dough, within 1 inch of the ends. Fold up short sides to enclose filling. Roll up tightly, starting with a long side. Transfer to a parchment paper-lined baking pan, seam down. Brush with more butter. Repeat this process to create a second strudel. Bake strudels for about 20-25 minutes, until golden brown and heated through. Cut into slices, and enjoy!
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(Recipe credit: Taste of Home)
