Chicken Strudel Recipe

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Chicken Strudel

Name: Darlene Klitzka
Base: Nellis Air force Base
Recipe: Chicken Strudel Serves: 4 to 6 1 cup cooked chicken chunks 1 package (10 ounces) frozen chopped asparagus, thawed and drained 1 jar (17 ounces) Alfredo sauce, divided 1 sheet frozen puff pastry (from 17.3-ounce package), thawed Nonstick cooking spray 1. Preheat the oven to 400 degrees F. In a medium bowl, combine the chicken, asparagus, and 3/4 cup Alfredo sauce; mix well. 2. Unfold the puff pastry onto a large baking sheet. Spoon the chicken mixture lengthwise down the center of the pastry. Cut slits 1 inch apart lengthwise down each side of the filling. 3. Braid the dough over the filling, overlapping to form "X" shapes. Spray the top with nonstick cooking spray. 4. Bake 25 to 27 minutes, or until golden brown and heated through. 5. In a small saucepan, heat the remaining Alfredo sauce over low heat. Slice the strudel and serve topped with the sauce. Note: Don't limit yourself to just using chicken here — try turkey, or even leftover meat or fish. It's also a sure hit served as an appetizer.