CHICKEN AND WILD RICE STRUDELS

Use a rotisserie chicken from the deli to make this recipe quick and easy.

1 pkg (8,8-oz) ready-to-serve long grain and wild rice

1 1/2 cups coarsely chopped chicken

1/2 cup shredded Swiss cheese 

1/2 tsp Italian seasoning

1/4 tsp salt

1/4 tsp pepper

12 sheets phyllo dough (14x9-inch size

6 tbsp melted butter

Preheat oven to 400-degrees.

Place the chicken, rice, cheese, and seasonings in a large bowl, toss gently to combine.

Place one sheet of phyllo dough on work surface and brush lightly with butter. Layer with 5 more sheets, repeating the same process. (Keep remaining dough covered with plastic wrap and a damp towel to keep moist. 

Spoon half the chicken/rice mixture down the center of the phyllo to within 1-inch of ends. Fold up short sides to enclose the filling. Roll up tightly, starting with long side.

Transfer to a parchment paper-lined 15x10x1-inch baking pan, seam side down. Brush with additional butter. Repeat the process using the remaining ingredients to make a second strudel. 

Bake strudels at 400-degrees 20-25 minutes or until golden brown and heated through.

Yield: 6 servings

recipe and photo TOH 2915