↞ recipe box start page
Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
6 cups water
2 cups fresh pearl onions
1-1/2 pounds boneless skinless chicken breasts, cubed
2 tablespoons canola oil, divided
2 medium red potatoes, peeled and chopped
1 cup sliced fresh mushrooms
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
3 tablespoons sherry or additional reduced-sodium chicken broth
3 tablespoons cornstarch
1/2 cup fat-free milk
1-1/2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
10 sheets phyllo dough (14 inches x 9 inches)
Refrigerated butter-flavored spray
In a Dutch oven, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
In a large skillet, cook chicken in 1 tablespoon oil over medium no longer pink; remove and keep warm. In the same pan, saute potatoes in remaining oil for 5 minutes. Add onions and mushrooms; saute 3 minutes longer. Add the broth, asparagus and sherry or additional broth. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until potatoes are tender.
Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain chicken; add to onion mixture. Stir in the thyme, salt and pepper. Transfer to an 8-in. square baking dish coated with cooking spray.
Stack all 10 phyllo sheets. Roll up, starting at a long side; cut into 1/2-in. strips. Place in a large bowl and toss to separate strips. Spritz with butter-flavored spray. Arrange over chicken mixture; spritz again.
Bake, uncovered, at 425 for 10-15 minutes or until golden brown.
Serves 6
view more member recipes
CHICKEN POT PIE WITH PHYLLO TOPPING
view my recipes
print
save
Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
6 cups water
2 cups fresh pearl onions
1-1/2 pounds boneless skinless chicken breasts, cubed
2 tablespoons canola oil, divided
2 medium red potatoes, peeled and chopped
1 cup sliced fresh mushrooms
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
3 tablespoons sherry or additional reduced-sodium chicken broth
3 tablespoons cornstarch
1/2 cup fat-free milk
1-1/2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
10 sheets phyllo dough (14 inches x 9 inches)
Refrigerated butter-flavored spray
In a Dutch oven, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
In a large skillet, cook chicken in 1 tablespoon oil over medium no longer pink; remove and keep warm. In the same pan, saute potatoes in remaining oil for 5 minutes. Add onions and mushrooms; saute 3 minutes longer. Add the broth, asparagus and sherry or additional broth. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until potatoes are tender.
Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain chicken; add to onion mixture. Stir in the thyme, salt and pepper. Transfer to an 8-in. square baking dish coated with cooking spray.
Stack all 10 phyllo sheets. Roll up, starting at a long side; cut into 1/2-in. strips. Place in a large bowl and toss to separate strips. Spritz with butter-flavored spray. Arrange over chicken mixture; spritz again.
Bake, uncovered, at 425 for 10-15 minutes or until golden brown.
Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Phyllo Chicken
by sgre52160
1/2 cup butter, melted, divided 12 sheets phyllo dough (14 inches x 9 inches) 3 cups diced cooked chicken 1/2 pound sliced bacon, cooked and crumbled 3 cups frozen chopped broccoli, thawed and dra
by sgre52160
1/2 cup butter, melted, divided 12 sheets phyllo dough (14 inches x 9 inches) 3 cups diced cooked chicken 1/2 pound sliced bacon, cooked and crumbled 3 cups frozen chopped broccoli, thawed and dra
Chicken In Phyllo
by sgre52160
Cut into these and out comes the melted cheese. 2 whole boneless skinless chicken breasts 1 pkg phyllo 1 stick (1/2 cup) butter, melted 4 tbsp minced shallots 1 tsp sage 4 oz Monterey Jack c
by sgre52160
Cut into these and out comes the melted cheese. 2 whole boneless skinless chicken breasts 1 pkg phyllo 1 stick (1/2 cup) butter, melted 4 tbsp minced shallots 1 tsp sage 4 oz Monterey Jack c
Chicken Breast In Phyllo
by sgre52160
1 1/2 c. mayonnaise 1 c. chopped green onion 1/3 c. lemon juice 2 cloves garlic, minced 2 tsp. dry tarragon 12 chicken breast, halved, boned and skinned Salt and pepper 24 sheets of phyllo doug
by sgre52160
1 1/2 c. mayonnaise 1 c. chopped green onion 1/3 c. lemon juice 2 cloves garlic, minced 2 tsp. dry tarragon 12 chicken breast, halved, boned and skinned Salt and pepper 24 sheets of phyllo doug
Boursin Chicken In Phyllo
by sgre52160
8 boneless skinless chicken breasts (4 oz each) 8 oz boursin cheese, softened 1 clove of garlic, crushed 1 tsp caraway seeds 1 tsp dried basil 1 tsp dried chives 1 tsp dried dillweed 3 sheets p
by sgre52160
8 boneless skinless chicken breasts (4 oz each) 8 oz boursin cheese, softened 1 clove of garlic, crushed 1 tsp caraway seeds 1 tsp dried basil 1 tsp dried chives 1 tsp dried dillweed 3 sheets p
Chicken Pot Pie With Phyllo Dough Crust
by sgre52160
1 tbsp olive oil 1⁄2 cup chopped carrots 1⁄2 cup chopped celery 1⁄2 cup chopped onion 1⁄2 cup white wine 2 cans cream of chicken soup 1 cup light sour cream 1⁄2 tsp dried parsley fla
by sgre52160
1 tbsp olive oil 1⁄2 cup chopped carrots 1⁄2 cup chopped celery 1⁄2 cup chopped onion 1⁄2 cup white wine 2 cans cream of chicken soup 1 cup light sour cream 1⁄2 tsp dried parsley fla
view more member recipes
related CDKitchen recipes
Spanakopita (Greek Spinach Pie)
Almost Fat Free Pie Crust
Phyllo Chicken
Greenbriar Hills Country Club Chicken Phyllo
Goat Cheese & Herb Phyllo Roll-ups
Cheese Borek
Shrimp Crumple
Salmon in Phyllo Pastry with Mango Curry Sauce
Phyllo Potato Tarts
Phyllo Sausage Cups