Chicken
Bacon Triangles Recipe
Ingredients
:
1/2
pound bacon strips, chopped
3/4
pound boneless skinless chicken breasts, cubed
1/2
cup condensed cream of mushroom soup, undiluted
4
ounces cream cheese, cubed
2
garlic cloves, minced
1-1/2
teaspoons dried minced onion
1/8
teaspoon pepper
1
cup shredded part-skim mozzarella cheese
1/2
cup shredded Parmesan cheese
24
sheets phyllo dough, 14 inches x 9 inches
1/4
cup butter, melted
Ranch
dip, optional
How
To Make Chicken Bacon Triangles :
In
a large skillet, cook bacon over medium heat until crisp. Remove to paper
towels with a slotted spoon; drain, reserving drippings. Saute chicken in
drippings until no longer pink; drain.
Add
the soup, cream cheese, garlic, onion, pepper and bacon to skillet; cook and
stir until blended. Remove from the heat. Stir in mozzarella and Parmesan
cheeses; cool slightly. Cover and refrigerate for at least 2 hours.
Lightly
brush 1 sheet of phyllo dough with butter; place another sheet of phyllo on top
and brush with butter. (Keep remaining phyllo covered with a damp towel to
prevent it from drying out.) Cut into four 14-in. x 2 1/4-in. strips.
Place
a scant tablespoon of filling on lower corner of each strip. Fold dough over
filling, forming a triangle. Fold triangle up, then fold triangle over, forming
another triangle. Continue folding, like a flag, until you come to the end of
the strip. Brush end of dough with butter and press onto triangle to seal.
Repeat with remaining strips of dough and with remaining sheets of phyllo.
Place
triangles on a greased baking sheet. Bake at 375° for 15-17 minutes or until
golden brown. If desired, serve with ranch.
To
Make Ahead: Unbaked triangles may be frozen on baking sheets; when frozen
transfer to resealable freezer containers. Bake frozen triangles for 18-22
minutes or until golden brown.
