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Ingredients Jump to Instructions ↓

  1. 4 teaspoons olive oil

  2. teaspoon salt

  3. teaspoon black pepper

  4. 1 1/2 lbs boneless skinless chicken breasts , cut into bite size pieces

  5. 1 cup chopped onion

  6. cup chopped celery

  7. 2 garlic cloves , finely chopped

  8. 1 / 3 ; cup all-purpose flour

  9. 1 (14 1/2 ounce) can fat-free chicken broth

  10. 1 1/2 cups 1% low-fat milk

  11. 2 medium red potatoes , cut into 1/2-inch pieces

  12. 1 1/2 cups baby carrots , quartered

  13. lb green beans , chopped

  14. 2 tablespoons chopped parsley

  15. 1 teaspoon rubbed sage

  16. 4 sheets frozen phyllo dough , thawed

  17. cup grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F Coat a 3-quart baking dish with nonstick cooking spray.

  2. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 8 minutes, turning halfway through cooking time. Transfer to a plate.

  3. Add remaining oil, onion and celery; cook 3 minutes. Stir in garlic, and flour and cook, stirring constantly, 1 minute. Gradually stir in broth and milk. Cook, stirring, until mixture comes to a boil.

  4. Add potatoes, carrots, green beans, remaining salt and pepper. Cover; cook on medium-low, stirring occasionally, 10 minutes.

  5. Stir in chicken, parsley, and sage. Spoon mixture into prepared baking dish.

  6. Unroll phyllo. Place 1 sheet on top of chicken mixture; lightly coating with cooking spray. Sprinkle with 1 tablespoon of the cheese. Repeat layering. Tuck edges of phyllo inside rim of baking dish.

  7. Place baking dish on a baking sheet; bake at 350°F for 35 to 40 minutes or until filling is bubbly. Let stand 10 minutes before serving.

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