This is my version of what I requestedmy mom make on Christmas eve every year!!
Wraps
2 cans (12.5 oz) chicken breast
1 can (10.75 oz) cream of chicken soup
1 cup sour cream
Sea salt & freshly cracked pepper to taste
garlic and onion powder to taste
1 package (8 oz) phyllo dough
1 stick (8 oz) butter melted
Thaw phyllo dough at room temperature for two hours or in fridge overnight. Preheat oven to 350 degrees. Drain chicken and shred with fork in mixing bowl. Add soup, sour cream, and seasonings. Carefully unroll phyllo sheets and remove one sheet. (You need to keep sheets covered with plastic wrapper to keep moist or make them very quickly so the phyllo dough does not dry out.) Fold sheet in half and butter top with pastry brush or fingers. (I do this on a plastic cutting board for easy cleanup.) Put a scoop of chicken mixture in middle and carefully wrap up all four sides. Butter top and bottom of wrap and place on buttered cookie sheet. Makes approximately 16 wraps. (I put eight each on a big cookie sheet.) Bake 350 degrees for 15-20 minutes or until lightly brown on top. Serve with rice pilaf and drizzle with sauce.
Sauce
1 can (10.75 oz) cream of chicken soup
1 can milk
Sea salt & freshly cracked pepper to taste
2 T fresh parsley
Heat & whisk all ingredients until smooth.
1 can (10.75 oz) cream of chicken soup
1 cup sour cream
Sea salt & freshly cracked pepper to taste
garlic and onion powder to taste
1 package (8 oz) phyllo dough
1 stick (8 oz) butter melted
Thaw phyllo dough at room temperature for two hours or in fridge overnight. Preheat oven to 350 degrees. Drain chicken and shred with fork in mixing bowl. Add soup, sour cream, and seasonings. Carefully unroll phyllo sheets and remove one sheet. (You need to keep sheets covered with plastic wrapper to keep moist or make them very quickly so the phyllo dough does not dry out.) Fold sheet in half and butter top with pastry brush or fingers. (I do this on a plastic cutting board for easy cleanup.) Put a scoop of chicken mixture in middle and carefully wrap up all four sides. Butter top and bottom of wrap and place on buttered cookie sheet. Makes approximately 16 wraps. (I put eight each on a big cookie sheet.) Bake 350 degrees for 15-20 minutes or until lightly brown on top. Serve with rice pilaf and drizzle with sauce.
Sauce
1 can (10.75 oz) cream of chicken soup
1 can milk
Sea salt & freshly cracked pepper to taste
2 T fresh parsley
Heat & whisk all ingredients until smooth.
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