Chicken Fillo

Name: Chicken Fillo
Ingredients: 2 Tbls Butter; 2 Tbls Flour; 1/2 cup milk, hot; 1/2 cup chicken stock, hot; 1/2 tsp salt; 1/2 tsp tarragon; 1 tsp freshly chopped parsley; 3 green onions, chopped; 1 egg; 2-3 cups diced cooked chicken or turkey; 1 cup mushrooms, washed and sliced; 1 lb filo sheets, defrosted; 2 cups Swiss cheese, grated (Emmenthaller or Jarlsberg preferred); Salt and pepper to taste; 1 cup melted butter (for filo sheets)

15 ingredients

2 steps

Ingredients

2 Tbls Butter
2 Tbls Flour
1/2 cup milk, hot
1/2 cup chicken stock, hot
1/2 tsp salt
1/2 tsp tarragon
1 tsp freshly chopped parsley
3 green onions, chopped
1 egg
2-3 cups diced cooked chicken or turkey
1 cup mushrooms, washed and sliced
1 lb filo sheets, defrosted
2 cups Swiss cheese, grated (Emmenthaller or Jarlsberg preferred)
Salt and pepper to taste
1 cup melted butter (for filo sheets)

Directions

1

In a medium-size sauce pan, melt the butter, stir in the flour and then whisk in the hot milk and chicken stock. Stir in salt, tarragon, parsley. Remove from heat, cool slightly and whisk in egg until combined. Stir in chicken or turkey.
2

To assemble: Brush a 9x13 baking sheet with melted butter. Layer 8 sheets of filo, in groups of two, brushing with butter between each two. Do not brush top sheet. Spread 1/2 the chicken mixture over the filo, sprinkle on 1/2 the mushrooms and 1/2 the cheese. Repeat the layering of buttered filo, chicken, mushrooms, cheese. Top with 4 more sheets of filo, buttering the top layer. CUT INTO SERVING-SIZE PORTIONS (about 3 inches x 3.5 inches--larger for big appetites) BEFORE BAKING. Place in prehated 350 degree oven for about an hour. Turn off oven and let rest in oven with door opened for at least 30 minutes before serving. Using a sharp knife, recut along the previous lines.