1 tb Butter
400 g Boneless chicken; skinned
-and cut
; into 2 cm cubes
1 Onion; chopped
1 Celery stalk; chopped
200 g Button mushrooms
1 ts Dried oregano
1 pk MAGGI Chicken & Mushroom
-Soup Mix
1 c Water
1 ts Prepared mustard
1/4 c Cream
2 tb Chopped parsley
6 Sheets filo pastry
2 tb Butter; melted (2 to 3)
Heat the 1 tablespoon butter in a frying pan. Add the chicken and
brown over a moderately high heat.
Remove the chicken and set aside.
Add the onion and celery to the pan. Cook for 2-3 minutes.
Add the mushrooms and oregano and cook for a further 3 minutes.
Combine the soup mix, water and mustard. Add to the onion mixture.
Bring to the boil, stirring constantly, then add the chicken. Simmer
the mixture over a low heat for 8-10 minutes or until the chicken is
just cooked. Stir occasionally.
Remove from the heat. Stir in the cream and parsley, then stand the
pan in cold water to cool the mixture.
Layer the sheets of filo pastry, brushing each sheet with the melted
butter.
Cut a 23cm circle from the pastry, then cut the circle into 6
even-sized portions.
Turn the chicken mixture into a shallow ovenproof dish, 23 cm in
diameter.
Place the filo pastry portions on top. Brush with melted butter.
Cook in a preheated oven, 190 C, for approximately 20 minutes or
until the chicken mixture is thoroughly reheated and the filo pastry
is golden brown.
Yields
4 servings
