Okay, someone asked me about the chicken strudel recipe. It's really, really good. Got it off a Mr. Food segment on the news a few years back (er, sometime in college). It's easy and delicious.
4 to 6 servings
1 cup cooked chicken chunks
1 package (10 ounces) frozen chopped asparagus, thawed and drained
1 jar (17 ounces) Alfredo sauce, divided
1 sheet frozen puff pastry (1/2 of a 17.3 ounce package), thawed
Nonstick cooking spray
1. Preheat the oven to 400 degrees. In a medium bowl, combine the chicken, asparagus, and 3/4 cup Alfredo sauce; mix well.
2. Unfold the puff pastry onto a large baking sheet. Spoon the chicken mixture lengthwise down the center of the pastry. Cut slits 1 inch apart lengthwise down each side of the filling.
3. Braid the dough over the filling, overlapping to form "X" shapes. Spray the top with nonstick cooking spray.
4. Bake 25 to 27 minutes, or until golden brown and heated through.
5. In a small saucepan, heat the remaining Alfredo sauce over low heat. Slice the strudel and serve topped with the sauce.
Now...I usually use a bag of frozen mixed vegetables. And I've been known to put more chicken in and more alfredo...Basically, it's hard to screw this up unless you keep it in the oven too long. It's not the best as leftovers, but not too bad. Mostly the puff pastry isn't as crisp as it is the first time.
2 comments:
Sounds lovely!
This sounds so good, thanks for the recipe, I'm thinking if I use string beans, my son will eat it too. It's nice to be able to cook one meal instead of 2.
Yum!!
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