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Chicken Phyllo Bundles

Prep 30 min
Total 55 min
Servings 8

Gorgeous? Yes. Fussy? Not when you make it easy with refrigerated phyllo dough, cooked chicken, frozen asparagus, and other prepared ingredients. MORE+ LESS-

By Betty Crocker Kitchens

Updated February 26, 2010

Ingredients

1/2

cup julienne (matchstick-cut) carrots

cups cut-up cooked chicken

1/2

cup shredded Swiss cheese (2 oz)

medium green onions, thinly sliced (1/4 cup)

box (9 oz) frozen asparagus cuts, thawed, drained

package (6.5 oz) garlic-and-herbs spreadable cheese, softened

box (16 oz; 40 sheets) frozen phyllo (filo) pastry sheets (14x9 inch), thawed

Butter-flavored cooking spray

Steps

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1

Heat oven to 375°F. In small microwavable bowl, place carrots. Cover; microwave on High about 1 minute or until tender. Meanwhile, in medium bowl, gently mix chicken, Swiss cheese, onions, asparagus and spreadable cheese. Stir in carrots.
2

To make 1 bundle, layer 5 phyllo pastry sheets, generously spraying each layer with cooking spray (sheets can be stacked randomly). Keep remaining pastry sheets covered with damp cloth until needed to prevent dough from drying out. Place about 1/2 cup chicken mixture in center of stack of pastry. With both hands, lift pastry stack towards center and twist in center to make bundle (pastry may tear a little). Spray outside of each bundle generously with cooking spray; place on ungreased large cookie sheet. Repeat to make 7 more bundles.
3

Bake 20 to 25 minutes or until pastry is browned and crisp.

Expert Tips

If you can't find 14x9-inch phyllo (filo) pastry sheets, cut larger sheets to this smaller size.
Delight your dinner guests by serving these individual packets on a bed of wild rice pilaf.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 120

% Daily Value

Total Fat: 14g; 21%
Saturated Fat 7g 36% Trans Fat 0g
Cholesterol: 60mg; 20%
Sodium: 310mg; 13%
Potassium: 240mg; 7%
Total Carbohydrate: 38g; 13%
Dietary Fiber 2g 8% Sugars 2g
Protein: 19g

% Daily Value*:

Vitamin A: 40%; 40%
Vitamin C: 6%; 6%
Calcium: 10%; 10%
Iron: 15%; 15%

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;