Shelly's Recipe

Chicken & Wild Rice Strudels

Category: Chicken

1 package (8.8 ounces) ready-to-serve long grain and wild rice
1-1/2 cups coarsely chopped rotisserie chicken
1/2 cup shredded Swiss cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
12 sheets phyllo dough (14x9-inch size)
6 tablespoons butter, melted

(1) Preheat oven to 400°. Place the first six ingredients in a large bowl; toss to combine.

(2) 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.)

(3) 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.

(4) 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.