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CHICKEN BAKALAVA onion, chopped celery, chopped 1 can cream of chicken soup 2 (8 oz.) pkg. soft cream cheese 1 large container cottage cheese 2 eggs 5 cans boned white chicken (can use some dark) seasonings (salt, pepper and parsley flakes) 1 box filo dough Saute onion and celery in butter. Add 1 can cream of chicken soup; heat. In separate bowl, combine and beat togeth- er cream cheese, cottage cheese and eggs. Add heated soup mixture and mix well. Add chicken and seasonings. Brush bottom of 10 x 18-inch pan with melted sweet butter. Place 4 layers of filo dough, buttering each layer. Spread 1/4 of the filling to the edges. Place 3 layers of filo dough, buttering each layer and spread 1/4 of the filling. Add 3 more layers of filo dough, buttering each. Add 1/4 more filling. Add 3 more layers of filo dough and butter as before. Add remaining filling. Top with 4 layers of dough, buttering well. Refrigerate to set, about 20 to 30 minutes. Cut horizontal to make diamond-shape pieces. Using 1/2 to 3/4 cup very cold water, sprinkle top of dough, covering well. Bake at 350 degrees about 1 hour or until golden brown. May be refrigerated and reheated (uncovered) at time of serving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |