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Chicken in Phyllo

Ingredients:

  • 8 chicken wings, cooked and boned
  • 8 chicken breasts, cooked and boned
  • 3/4 cup onion, chopped
  • 1/2 cup celery, chopped
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  • 1 clove garlic, minced
  • 7 Tbsp. butter or margarine
  • 3 Tbsp. flour
  • 2 cup chicken stock
  • 6 eggs
  • 1/4 cup lemon juice
  • dash ground nutmeg, pepper and salt
  • 1 can water chestnuts, sliced
  • 12 oz. phyllo strudel leaves, thawed
  • 1 cup melted butter

Directions:

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.

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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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