Coarsely dice chicken. Saute' onion, celery and garlic in 3 tablespoons butter, until tender. Add to chicken. Melt 4 tablespoons butter; add flour. Cook and stir over low heat. Whisk in chicken stock gradually. Cook over medium-low heat, stirring constantly until thick. Reduce heat to low. Whisk eggs until blended. Whisk 1 cup of hot sauce into eggs; stir egg mixture in to remaining sauce. Heat to boiling. Stir sauce into reserved chicken mixture. Add lemon juice. Season with nutmeg, pepper and salt. Stir in water chestnuts.
Heat oven to 350 degrees F. Place phyllo leaves between barely damp kitchen towels to prevent drying. Brush on leaf with melted butter; press into bottom and up side up buttered 9x13 baking pan; top with 5 buttered phyllo leaves. Spoon chicken mixture over layered phyllo leaves. Top with 6 buttered phyllo leaves. Trim edges to fit into pan. Brush top with melted butter. Bake until golden, 30-40 minutes. Let stand 5 minutes before serving.
By Robin from Washington, IA
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