Creamy Chicken Strudel Recipes

SONORA CHICKEN STRUDEL

Sonora Chicken Strudel image

This is an excellent meal served with a salad and a beer. I found it in a book about a caterer who who finds herself solving a murder. I wish I could remember the title!

Provided by Mary Close

Categories < 60 Mins

Time 1h

Yield 1 casserole, 9 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
3 cups seeded and chopped tomatoes
2 garlic cloves, minced
8 ounces chopped green chilies
1 1/2 cups chopped onions
1/8 teaspoon cumin
2 cups shredded cooked chicken
1 1/4 cups grated cheddar cheese
1 cup sour cream
1 teaspoon salt
1/2 lb phyllo dough, thawed
1/2 cup unsalted butter, melted

Steps:

In a wide frying pan, heat oil over medium low heat until it shimmers. Reduce heat to low and add tomatoes, garlic, chilies, onions and cumin. Cook, uncovered, stirring occasionally, until the mixture is thick, about 30 minutes. Set aside to cool slightly.
Preheat oven to 400. Butter a 9 x 13 glass pan. In a large bowl, combine chicken, cheddar, sour cream and salt. Stir in tomato mixture. Pour into the pan.
Working quickly with the Phyllo, lay one sheet at a time over the chicken tomato mixture and brush thinly but thoroughly with melted butter. Continue until you're almost out of butter, then lay the last piece of phyllo and brush with butter. With a sharp knife, cut down thru layers of phyllo to make nine evenly spaced rectangular servings.
Bake 20 to 30 minutes or until filling is hot and phyllo is golden brown. Serve immediately.

GERMAN STRUDELS

German Strudels image

This is an old family recipe of my aunt's. Almost all of my relatives are German and this is one of the original recipes used for family dinners! Especially good with chicken and cream gravy. You can also make them to the point after rolling and cutting and freeze on cookie sheets, then transfer to plastic bags.

Provided by myangelhayden

Categories < 4 Hours

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 ounce dry yeast
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup warm water
1 egg
1 3/4 cups flour
2 cups diced potatoes
1/2 cup diced onion
1 tablespoon salt
1 teaspoon pepper
1/2 cup vegetable oil

Steps:

Combine yeast, salt, sugar, water, egg, and flour to make dough.
Divide the dough into small balls.
Let rest for a while.
Roll balls to about 1/4 inch thick and spread with warm oil.
Let the dough rest for a few minutes so the dough will stretch easily, then stretch the dough paper thin.
Once the dough is stretched, roll it like you would for cinnamon rolls.
Cut the dough (which is rolled up like a snake now) into 3 inch lengths.
Coat roaster or heavy pan (you can also use and electric frying pan) with shortening or oil, put as many diced potatoes and onions as you like and season with salt and pepper.
Add water to cover the potatoes and bring to a boil.
Once water is boiling lay strudels on top of potatoes in two layers.
Water should nearly cover strudels.
COVER TIGHTLY-THIS IS VERY IMPORTANT OR RECIPE WILL NOT WORK!
YOU CANNOT PEEK OR THE STRUDELS WILL "FALL"!
Cook over low heat 30 to 35 minutes, or until you can hear a slight "frying" noise in the pan.
Enjoy!

SAVORY CHICKEN VEGETABLE STRUDEL

Savory Chicken Vegetable Strudel image

Meet the Cook: If you're looking for a way to "sneak" vegetables into a dish, try this one that looks fancy without the fuss. Now that our two sons are grown, I make it for my husband and me. It is definitely a recipe for company as well, though. -Michele Barneson, Washburn, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

2 cups diced cooked chicken
1/2 cup shredded carrots
1/2 cup finely chopped fresh broccoli
1/3 cup finely chopped sweet red pepper
1 cup shredded sharp cheddar cheese
1/2 cup mayonnaise
2 garlic cloves, minced
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tubes (8 ounces each) refrigerated crescent rolls
1 large egg white, beaten
2 tablespoons slivered almonds

Steps:

In a large bowl, combine the first 10 ingredients. Unroll crescent dough and place in a greased 15x10x1-in. baking pan; press seams and seal together, forming a 15x12-in. rectangle (dough will hang over edges of pan). , Spread filling lengthwise down the center of the dough. On each long side, cut 1-1/2-in- wide strips 3-1/2-in. into center. Starting at one end, alternate strips, twisting twice and laying at an angle across filling. Seal ends. , Brush dough with egg white; sprinkle with almonds. Bake at 375° for 30-35 minutes or until golden brown. Cut into slices; serve warm.

Nutrition Facts : Calories 231 calories, Fat 16g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 332mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 11g protein.

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