Chicken and Rice Phyllo Pockets

• 3/4 cups Long Grain White Rice
• 14- 1/2 ounces, fluid Can Chicken Broth
• 1 pound Ground Chicken
• 1/2 packages Broccoli
• 1 can Cream Of Chicken And Herbs
• 1/2 cans Milk
• 1 package Phyllo Dough
• Butter-flavored Spray Or Melted Butter

1. Bring the rice and chicken broth to a boil over high heat.
2. Cover and reduce heat to low, and cook for 20 minutes or until the rice is cooked, but firm.
3. While the rice is cooking, cook the ground chicken thoroughly.
4. Drain and return to the pan.
5. Add the broccoli, cream of chicken and herbs, 1/2 can milk, and stir to combine.
6. When the rice has finished cooking, add it to the chicken mixture.
7. Allow to cool for a few minutes while you prepare your phyllo dough.
8. Spraying each layer with butter flavored cooking spray (or brushing gently with melted butter), layer 2-3 sheets of phyllo dough.
9. Place roughly 1/4 cup of the filling about 1/3 in from a short side of the phyllo sheet, and roll up into a tube, keeping the filling towards the middle.
10. Fold up the edges, and place them in a greased baking sheet.
11. You can face them up or down, depending on your tastes.
12. Give another spray to the top with the butter flavored spray, and continue until youve used up the rest of the sheets and filling.
13. Bake in a 350 degree oven for 30-35 minutes, or until golden brown.

grain white rice, chicken broth, chicken, broccoli, cream of chicken, milk, butter

Taken from tastykitchen.com/recipes/main-courses/chicken-and-rice-phyllo-pockets/ (may not work)