Ingredients
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3 cups chopped cooked chicken
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1 cup Mandelin Natural Whole Almonds, toasted and chopped
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1 package (8 oz) feta cheese, crumbled
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3/4 cup sliced green onions
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2 tablespoons Dijon-style mustard
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1 clove garlic, minced
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1-1/2 teaspoons basil
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1-1/2 teaspoons herb pepper seasoning
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1/2 pound frozen phyllo dough, thawed
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1/2 cup butter, melted
Directions
Mix together all ingredients except phyllo dough and melted butter.
Brush bottom of 9 x 13 x 2-inch pan with butter. Layer with 1 sheet phyllo, folding excess edges down to fit pan; brush with butter. Repeat using half of phyllo.
Spoon almond-chicken mixture over phyllo. Top with remaining half of phyllo, brushing each sheet with butter and fitting edges into pan.
Bake at 375°F 30 minutes, until golden brown. Cool slightly before serving.
Recipe Note
Almond Board of California