Cheesy Chicken and Broccoli Baked in Phyllo |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Yummy! Ingredients:
2 large boneless chicken breasts, cubed |
1 -2 tablespoon olive oil |
1/2 teaspoon salt |
1 teaspoon pepper |
1 teaspoon garlic powder |
1 teaspoon chili powder |
1 1/2 teaspoons italian spices |
1 cup frozen broccoli florets |
1 roasted red pepper, chopped |
9 -10 sheets packaged phyllo dough |
2 -3 tablespoons butter |
1 tablespoon flour |
6 fluid ounces beer (half bottle, i used corona) |
1 cup heavy cream |
2 -3 cups shredded cheddar cheese |
2 -3 dashes ground nutmeg |
2 -3 dashes worcestershire sauce |
Directions:
1. Preheat oven to 375 degrees.
2. Brown chicken in medium pan with olive oil.
3. While chicken is cooking, sprinkle with salt, pepper, garlic powder,chili powder and italian seasonings. Cook chicken through, then remove from heat and set aside.
4. Cheese Sauce:.
5. Melt butter in medium sauce pan over low/medium heat. Stir in flour to make a thick paste. Keep stirring and add beer slowly. Next, add whipping cream. Add cheese a little bit at at time, stirring constantly. Once cheese is melted, turn heat to low and start on your phyllo dough.
6. Oil bottom and sides of a 9x12 baking pan then lay down 3 sheets of phyllo. Add chicken, give the cheese sauce a stir and pour half over the chicken. Lay 3 more sheets of phyllo over chicken, then add broccoli and roasted red peppers and the rest of the cheese sauce. Cover with remaining sheets of phyllo, scrunching them up a little to make them brown and crispy. Drizzle a little olive oil on top to help brown.
7. Bake at 375 for 35 minutes.
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