Chicken Cordon Bleu Strata
Phyllo dough, thawed
Butter, melted and cooled
Chicken, cooked and shredded
Swiss cheese, shredded
Gruyere cheese, shredded
Salt and pepper
Remove a sheet of phyllo dough from the package. Brush with melted butter and place in
the bottom of a spring form pan. Repeat, layering the sheets of phyllo to form a base on
the bottom of the pan and edges up the side of the pan.
Make strata layers inside your phyllo crust. Layer rice, chicken, ham, cheeses, spinach and
tomato. Repeat layers, and press down on filling ingredients as you go. I like to have rice
be the bottom strata layer and the top strata layer.
When spring form pan is full of filling ingredients, finish by making a phyllo layer on the
top. Bring outside edge pieces of phyllo over the top, and also layer new pieces of phyllo
dough and tuck them into the sides of the spring form pan.
Bake at 350 degrees for 20-30 minutes, or until golden brown. Cool. Slice into wedges to