Walnut Chicken Struedel

• 1 1/2 c. walnuts, divided
• 4 c. cubed, cooked chicken
• 1 pkg. frozen broccoli, thawed
• 1 (10 3/4 oz.) can condensed cream of mushroom soup
• 2 c. shredded Muenster cheese
• 10 sheets phyllo pastry
• 1/2 c. melted butter or margarine
• paprika

1. Finely chop 3/4 cup walnuts.
2. Coarsely chop 3/4 cup walnuts. Combine chicken, broccoli, soup, cheese and coarsely chopped walnuts.
3. On wax paper, place one sheet of phyllo dough.
4. Brush with butter.
5. Sprinkle with 1 teaspoon finely chopped walnuts. Repeat layers 4 times.
6. Spoon 1/2 of chicken mixture along lengthwise edge.
7. Roll up as for jelly roll; tuck in ends as you go.
8. Place seam side down on greased cookie sheet.
9. Brush with butter.
10. Sprinkle with paprika.
11. Cut 4 slashes in top of dough. Repeat to make second struedel.
12. Bake at 375u0b0 for 20 to 25 minutes. Can be frozen.
13. Makes 2 streudels.
14. Serves 4 to 6.

walnuts, chicken, frozen broccoli, condensed cream, muenster cheese, pastry, butter, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=250343 (may not work)