Chicken Bites

• 12 lb ground chicken, cooked
• 12 cup rice, cooked
• 1 (12 ounce) cancream soup, any flavor
• 34 cup skim milk
• 2 garlic cloves, minced fine
• 12 teaspoon celery seed (optional)
• 1 teaspoon lemon zest
• salt and black pepper (to taste)
• 2 (60 g) packages phyllo dough, shells (or an equal amount of phyllo dough sheets)
• thyme, to taste

1. Preheat the oven to 350 F (176.6 C).
2. Cook the chicken and garlic in a non-stick skillet.
3. Add the rice and soup to the skillet and stir well to combine.
4. Add the lemon zest to the skillet, and stir well.
5. Slowly add the milk to thin the texture out.
6. Note that you might not use all of it.
7. The mixture should not be runny.
8. Taste and season with salt, pepper, and thyme.
9. If you can't find pre-made shells, use phyllo dough cut into squares.
10. Spray a little bit of non-stick cooking spray in between the layers, cut them to fit tart shells, and pre-bake them for 10-15 minutes in the hot oven.
11. Spoon filling into phyllo dough shells and place them on a cookie sheet.
12. Cook in the hot oven until the shells crisp and begin to brown, about 15-20 minutes.
13. Garnish with sprigs of fresh thyme.
14. Serve warm.

ground chicken, rice, cancream soup, milk, garlic, celery, lemon zest, salt, phyllo dough, thyme

Taken from www.food.com/recipe/chicken-bites-269914 (may not work)