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TEST KITCHEN APPROVED

Chicken & Wild Rice Strudels

Name: Chicken & Wild Rice Strudels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 package (8.8 ounces) ready-to-serve long grain and wild rice; 1-1/2 cups coarsely chopped rotisserie chicken; 1/2 cup shredded Swiss cheese; 1/2 teaspoon Italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon pepper; 12 sheets phyllo dough (14x9-inch size); 6 tablespoons butter, melted

TEST KITCHEN APPROVED

10 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Johnna Johnson, Scottsdale, Arizona

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 30, 2023

I wanted the buttery crunch of layered pastry without the sweet filling of strudel. Using rotisserie chicken from the store, I found my savory answer. —Johnna Johnson, Scottsdale, Arizona

TEST KITCHEN APPROVED

Chicken & Wild Rice Strudels

10 Reviews Add your review

Yield:6 servings

Prep:10 min

Cook:20 min

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Ingredients

1 package (8.8 ounces) ready-to-serve long grain and wild rice
1-1/2 cups coarsely chopped rotisserie chicken
1/2 cup shredded Swiss cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
12 sheets phyllo dough (14x9-inch size)
6 tablespoons butter, melted

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Directions

1
Preheat oven to 400°. Place the first 6 ingredients in a large bowl; toss to combine.

2
Place 1 sheet of phyllo dough on a work surface; brush lightly with melted butter. Layer with 5 additional sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.)
3
Spoon half the rice mixture down the center of the phyllo dough to within 1 in. of ends. Fold up short sides to enclose filling. Roll up tightly, starting with a long side.
4
Transfer to a parchment-lined 15x10x1-in. baking pan, seam side down. Brush with additional butter. Repeat with remaining ingredients. Bake 20-25 minutes or until golden brown and heated through.