8 servings

If you can't find shiitake mushrooms, use sliced button mushrooms in this entrée.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add mushrooms to bacon fat in skillet; sauté 2 minutes. Stir in flour; cook 1 minute. Add sherry and Worcestershire sauce; bring to a boil, and cook 1 minute or until thick and bubbly. Stir in crumbled bacon, chicken, and pepper; cook until thoroughly heated. Stir in onions, and set aside.

Step 3

Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray.

Step 4

Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.

Step 5

Spoon chicken mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over the short edges of phyllo to cover 2 inches of chicken mixture on each end.

Step 6

Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray.

Step 7

Bake at 350° for 30 minutes or until golden.

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