Phyllo Chicken Celery Casserole


Preheat oven to 450°

2 tablespoon olive oil
2 onions, diced
2 celery stalks, sliced

2 chicken breasts, cubed
2 medium boiled potatoes, cubed
1/2 cup white wine
2 cups chicken broth
1/2 teaspoon ground bay leaf
1/4 teaspoon ground black pepper
1 teaspoon salt

6 tablespoons flour, or 1/2 cup

1 sheet frozen phyllo dough, thawed (Winn Dixie: Pepperidge Farms Puff Pastry Sheets)

In a 2 quart pan, sauté onions and celery in oil until tender, add chicken, broth, wine,  and bay leaf, simmer 10 minutes. Turn off heat.

Add the flour and stir until thickened, about 1 minute.

Place the chicken mixture in a 2 quart casserole. Drape the phyllo dough over the top and trim edges. Or use the casserole lid as a template and cut the dough to size. Bake for 20 to 25 minutes.

© 2014