Walnut Chicken Struedel
Walnut Chicken Struedel is an moderately easy dinner. Made with 1 1/2 c. walnuts, divided, 4 c. cubed, cooked chicken, 1 pkg. frozen broccoli, thawed, 1 (10 3/4 oz.) can condensed cream of mushroom soup and 2 c. shredded muenster cheese, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Finely chop 3/4 cup walnuts.
Coarsely chop 3/4 cup walnuts. Combine chicken, broccoli, soup, cheese and coarsely chopped walnuts.
On wax paper, place one sheet of phyllo dough.
Brush with butter.
Sprinkle with 1 teaspoon finely chopped walnuts. Repeat layers 4 times.
Spoon 1/2 of chicken mixture along lengthwise edge.
Roll up as for jelly roll; tuck in ends as you go.
Place seam side down on greased cookie sheet.
Brush with butter.
Sprinkle with paprika.
Cut 4 slashes in top of dough. Repeat to make second struedel.
Bake at 375Β° for 20 to 25 minutes. Can be frozen.
Makes 2 streudels.
Serves 4 to 6.
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