| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Tasteofhome |
10 |
servings |
INGREDIENTS
| 1/2 |
c |
Margarine; melted; divided |
| 12 |
|
Phyllo dough |
| 3 |
c |
Chicken; diced; cooked |
| 1/2 |
lb |
Bacon; cooked; crumbled |
| 10 |
oz |
Broccoli; frozen; chopped, t |
| 2 |
c |
Cheddar cheese; shredded |
| 6 |
|
Eggs |
| 1 |
c |
Light cream or evaporated mi |
| 1/2 |
c |
Milk |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
Recipe by: Sue Klapper - KCXJ08A Preparation Time: 0:40 Brush sides and
bottom of a 9 x 13 baking dish with some of the melted margarine. Place one
sheet of phyllo in bottom of dish; brush with butter. Repeat with 5 more
sheets of phyllo. (Keep remaining dough covered with waxed paper to avoid
drying out.) In a bowl, combine chicken, bacon, broccoli and cheese; spread
evenly over phyllo in baking dish. In another bowl, whisk together eggs,
cream, milk, salt and pepper; pour over chicken mxiture. Cover filling with
one sheet of phyllo; brush with margarine. Repeat with remaining phyllo
dough. Brush top with remaining margarine.
Bake, uncovered, at 375 degrees for 35 - 40 minutes or until a knife
inserted near the center comes out clean.
Source: A Taste of Home Magazine
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
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