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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.

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