Dinner

Chicken and Mushroom Strudel using Leftover Chicken is for Dinner.

Chicken and Mushroom Strudel using Leftover Chicken takes 20 minutes to prepare.

Chicken and Mushroom Strudel using Leftover Chicken takes 40 minutes to cook.

Chicken and Mushroom Strudel using Leftover Chicken makes 4 servings.

The ingredients for Chicken and Mushroom Strudel using Leftover Chicken are:

1 cup (@180 grams) cooked roast chicken breast (skinless) chopped
2 pkt Cup of Soup Cream of Mushroom or Chicken (dry)
3/4 cup (@200g) 2%fat Cottage Cheese
11/4 cup Mushrooms (fresh) chopped
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
6 sheets Phyllo (Filo) Pastry

NOTE: If you don't like cottage cheese, you can substitute it with ricotta or low fat cream cheese.

Here is how you make Chicken and Mushroom Strudel using Leftover Chicken:

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: 4Recipe submitted by SparkPeople user FLOWERDALEJEWEL.

The nutritional information for Chicken and Mushroom Strudel using Leftover Chicken is:

• Servings Per Recipe: 4
• 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