Chicken Phyllo

This impressive chicken phyllo bake might just make you rethink what a casserole can be. Golden, crackling layers of phyllo give way to a rich, savory filling that eats like a cross between chicken potpie and spanakopita. Beneath the shattering top crust, you’ll find smoky bits of bacon, tender broccoli and generous tumbles of shredded cheddar melted into every corner. A creamy egg custard keeps the filling luscious and soft, setting just enough to hold everything together.

This is comfort food with a little drama. The phyllo adds height and crunch, and the filling is cozy without feeling heavy. It’s the kind of bake that makes a quiet entrance, then disappears slice by slice before you even get the chance to set down the serving spatula. Leftovers reheat beautifully—but only if you can resist going back for seconds.

Chicken Phyllo Ingredients

• Butter
• Phyllo dough
• Cooked chicken
• Bacon
• Frozen chopped broccoli
• Shredded cheddar or Swiss cheese
• Eggs
• Half-and-half cream or evaporated milk
• Whole milk
• Salt
• Pepper

Directions

Step 1: Prepare the phyllo base

Preheat the oven to 375°F. Brush the sides and bottom of a 13×9-inch baking dish with some of the melted butter. Place one sheet of phyllo in the bottom of the dish, and lightly brush it with butter. Repeat with five more sheets of phyllo. Keep the remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.

Step 2: Make the chicken filling and custard

In a large bowl, combine the chicken, bacon, broccoli and cheese. Spread it evenly over the phyllo in the baking dish. In a small bowl, whisk together the eggs, cream, milk, salt and pepper, and pour them over the chicken mixture.

Step 3: Layer the remaining phyllo over top

Cover the filling with one sheet of phyllo, and brush with butter. Repeat the layering with the remaining phyllo dough. Brush the top with the remaining butter.

Step 4: Bake and serve

Bake the chicken phyllo, uncovered, until it’s light golden brown and a thermometer reads 160°, about 35 to 40 minutes. Let it stand for 5 to 10 minutes before serving.

How to Store Chicken Phyllo

Store cooled leftovers in a food storage container in the refrigerator for up to four days. To restore the crisp texture of the phyllo, reheat it in the oven and avoid microwaving the leftovers, which can make the layers soggy and chewy.

Chicken Phyllo Tips

Can you use fresh broccoli instead of frozen in the chicken phyllo recipe?

You can use fresh broccoli in this chicken with phyllo dough recipe if you chop and lightly cook it first. Cut fresh broccoli florets and tender stems into small pieces, steam or blanch them until they’re bright green and crisp-tender, then add them to the filling.

What’s the best way to keep phyllo dough from tearing when making chicken phyllo?

To keep the thin phyllo dough from tearing when making chicken phyllo, make sure it’s properly thawed and cover it with storage wrap and a damp towel while you work. If the dough dries out, it becomes very brittle. Handle each sheet gently with dry hands, and if there is a tear, just layer the broken sheet the best you can because once it’s cooked, it will be hard to tell.

Can you substitute rotisserie chicken for cooked chicken in the chicken phyllo recipe?

Rotisserie chicken would be an excellent substitute for cooked chicken in this chicken phyllo recipe. Remove the skin, discard the bones and shred or dice the meat before adding it to the filling.

What are some good side dishes to serve with chicken phyllo?

Chicken phyllo is rich and hearty, so keep the side dishes light and vegetable-forward, such as a crisp green salad with a sharp vinaigrette or a platter of roasted carrots. You could also start the meal with a small bowl of comforting soup, like one of these tomato soup recipes.