Chicken & Wild Rice Strudels Recipe
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Strudels are almost always a sweet treat and everyone loves them – but savory strudels have a large following too. If you’re not much of a baker, making strudels might be something that you’ve never even thought of. But we guarantee you, this savory strudel is one that you wouldn’t want to pass up on.
This Chicken and Wild Rice Strudels recipe uses phyllo dough that’s very easy to work with even if you’re a kitchen newbie. Check it out!
What is Phyllo Dough?
A lot of people like to refer to phyllo dough as a miracle dough because everything made with it is pretty impressive, and you don’t even have to be a total baking expert to know how to work it. Phyllo dough is a versatile type of dough that is paper-thin and can be found in the freezer aisle of most supermarkets. When baked, it turns flaky, crispy, and light. As mentioned, it gets used a lot in desserts but there are also savory dishes that utilize it.
When cooking something that uses phyllo dough, it’s important to let it thaw completely overnight. Otherwise, it will become brittle and weak and your dish can fall apart. After thawing the dough, it should be covered with a piece of parchment paper and a damp kitchen towel to prevent it from drying out.
Chicken and Wild Rice Strudel Ingredients
- 1 package of ready-to-serve long-grain wild rice
- 1 1/2 cups coarsely chopped rotisserie chicken or shredded chicken breasts
- 1/2 cup shredded Swiss cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 12 sheets phyllo dough (14×9 size)
- 6 tablespoons butter, melted
Recipe Directions
- Preheat your oven to 400 degrees.
- In a large bowl, add the long-grain wild rice, chopped chicken, Swiss cheese, Italian seasoning, salt, and pepper. Toss to combine.
- Place 1 sheet of phyllo dough on a flat work surface and brush lightly with melted butter.
- Layer with 5 additional sheets, brushing each layer with butter. Keep your remaining phyllo covered with a damp towel to prevent it from drying out.
- Spoon half of the chicken and rice mixture down the center of the phyllo dough to within 1 inch of the ends.
- Fold up the short sides of the dough to enclose the filling.
- Roll it up tightly, starting with the long side.
- Transfer the rolled phyllo dough to a parchment-lined 15x10x1 inches baking pan, seam side down.
- Brush with additional butter.
- Repeat the process with your remaining phyllo dough and rice-chicken mixture.
- Once all your rolls are in the baking pan, bake for 20 to 25 minutes or until golden brown and heated through.
- Cut into slices and serve.
Recipe Tips
- Make sure to completely defrost your phyllo dough before cooking this recipe.
- You can switch out the chicken with other meat such as shredded beef or shredded pork.
- You can also turn this recipe vegetarian by replacing the chicken with vegetables of your choice.
- If you can’t find Italian seasoning in your nearby grocery store, you can make your own. Simply mix 2 tablespoons of dried basil, 2 tablespoons dried oregano, 1 tablespoon dried rosemary, 1/2 tablespoon dried thyme, 2 tablespoons dried parsley, 1 tablespoon red chili flakes, and 1 teaspoon garlic powder together.
Final Note
The classic combination of wild rice and chicken all wrapped up in phyllo pastry is heavenly. It’s also very satisfying to hear that crunch when you bite into the perfectly baked phyllo dough. Making this recipe may even enhance your baking skills and perhaps you’ll become a kitchen expert in no time. Give it a try!
Looking for other wild rice dishes to level up your weekly dinners? Check out our recipes.
