Categories: Meals

Ingredients

• 2 tsp olive oil
• 1/2 lb. sliced fresh mushrooms
• 1 small onion, chopped
• 1 large sweet potato, cubed
• 1 cup chopped sweet red pepper
• 1/2 cup chopped celery
• 2 cups chicken broth, divided
• 1/3 cup flour
• 1/2 cup milk
• 1 skinned rotisserie chicken, shredded
• 2 tbsp. sherry
• 3/4 tsp minced fresh rosemary
• 1/2 tsp salt
• 1/2 tsp dried thyme
• 1/4 tsp pepper
• 5 sheets phyllo dough
• Butter-flavored cooking spray

Directions

1. Preheat oven to 425. In a large skillet, heat the oil over medium-high heat. Add the mushrooms and onion; cook until tender, 3-4 minutes. Stir in the sweet potato, red pepper and celery; cook for 5 minutes. Add 1/4 cup broth. Reduce heat; cook, covered, over medium-low heat until vegetables are tender, 6-8 minutes.

2. Sprinkle flour over vegetables; cook and stir 1 minute. Gradually add milk and remaining broth. Bring to a boil; cook and stir until sauce is thickened, about 2 minutes. Stir in shredded chicken, sherry and seasonings. Transfer to an 11×7-in. baking dish coated with cooking spray. Bake, uncovered, until heated through, 10-15 minutes.

3. Meanwhile, stack all five sheets of phyllo dough. Roll up lengthwise; cut crosswise into 1/2-in.-wide strips. In a bowl, toss strips to separate; spritz with butter-flavored spray. Place on an ungreased baking sheet; spritz again. Bake until golden brown, 4-5 minutes. Arrange over hot chicken mixture.

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