Chicken and Mushroom Strudel using Leftover Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup (@180 grams) cooked roast chicken breast (skinless) chopped2 pkt Cup of Soup Cream of Mushroom or Chicken (dry)3/4 cup (@200g) 2%fat Cottage Cheese11/4 cup Mushrooms (fresh) chopped1/4 tsp Garlic Powder1/4 tsp Onion Powder6 sheets Phyllo (Filo) PastryNOTE: If you don't like cottage cheese, you can substitute it with ricotta or low fat cream cheese.
Spray 1 sheet of Phyllo with cooking spray and place another on top, do this twice,(3 double sheets) place one double sheet on the edge of another seal with water and place the 3rd one on top of others in the middle, making a large reinforced rectangle (see pictures). Cover to keep soft.
Mix all ingredients except the phyllo together.
Place along one edge and roll up like a swiss roll tucking in the edges.
Place on a greased oven tray, make 4 slits in the top, spray with cooking spray and sprinkle with celery or poppy seeds (optional)
Bake at 350 deg F (180 deg C) for approx 30 to 40 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Mix all ingredients except the phyllo together.
Place along one edge and roll up like a swiss roll tucking in the edges.
Place on a greased oven tray, make 4 slits in the top, spray with cooking spray and sprinkle with celery or poppy seeds (optional)
Bake at 350 deg F (180 deg C) for approx 30 to 40 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Nutritional Info Amount Per Serving
- Calories: 203.1
- Total Fat: 4.2 g
- Cholesterol: 30.3 mg
- Sodium: 630.1 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 0.8 g
- Protein: 19.3 g
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