Chicken & Mushroom Strudel

Chicken & Mushroom Strudel

50-minute recipe Serves 4
Chicken, shallots and fresh bell peppers are blended with mushroom rice and rolled into phyllo pastry to create this savoury strudel. Ready in under an hour, it's an impressive dish to serve family and friends.

Tip: Phyllo pastry dries out very quickly. Cover it with wax paper and a damp towel to keep fresh while working.
50-minute recipe Serves 4


Prep: 15 mins | Cook: 35 mins
  • 1

    Position rack in centre of oven, then preheat to 350°F. Line a baking sheet with parchment.

  • 2

    Prepare Knorr Sidekicks in a medium saucepan following package directions.

  • 3

    Meanwhile, heat a large frying pan over medium. Add oil, then shallot. Cook, stirring often, until softened, about 2 minutes. Add chicken. Cook, stirring often, until chicken is no longer pink, about 5 minutes. Stir in bell pepper and spinach. Cook until spinach wilts, about 1 minute. Remove from heat and stir into cooked rice.

  • 4

    Arrange one sheet of phyllo pastry on prepared sheet. Brush all over with melted margarine. Layer with next sheet of phyllo, then brush with margarine. Repeat process until all six sheets are layered together.

  • 5

    Spoon rice mixture along one long side of pastry, 3-in from edge. Fold edge of pastry over filling and roll strudel until entire filling is enclosed and seam is on bottom. Brush with remaining margarine.

  • 6

    Bake strudel until golden and crisp, about 25 minutes. Let cool 5 to 10 minutes before slicing and serving immediately.

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