From the Kitchen of: Kathy Lowe
6 boneless skinless chicken breasts
1 tsp salt
1 pint sour cream
1 large can Cream of Chicken Soup
1 cube butter
1 package Phyllo Dough, thawed
Boil chicken breast and salt until well cooked and break into pieces. Mix with sour cream and chicken soup. Melt butter in small bowl. Lay one leaf Phyllo Dough on counter and butter the whole thing using a pastry brush. Cut in half and fold over and cut the folded edge off. Place a ¼ cup pf chicken mix on the narrow end and fold sides in like making a burrito. Fold the chicken mix down folding over and over until the end of the dough. Brush the packet with butter. Place chicken packets on cookie sheet. Bake in oven at 350 for 20-30 minutes or until golden brown.