Chicken and Wild Rice Strudels Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 tablespoons butter melted
- 1/2 teaspoon italian seasoning
- 1/2 cup shredded swiss cheese
- 1-1/2 cups coarsely chopped rotisserie chicken
- 1 package (8.8 ounces) ready-to-serve long grain and
- 12 sheets phyllo dough (14x9-inch size)
- Carbohydrate 0.711364099896813 g
- Cholesterol 40.623125013081 mg
- Fat 14.5763557047212 g
- Fiber 0.0260089478879912 g
- Protein 3.09979178691069 g
- Saturated Fat 9.24807698496293 g
- Serving Size 1 1 serving (25g)
- Sodium 102.893481872652 mg
- Sugar 0.685355152008822 g
- Trans Fat 1.00225153346511 g
- Calories 144 calories
Directions Preheat oven to 400degrees. 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. Originally published as Chicken & Wild Rice Strudels in Taste of Home February/March 2015, p19
