CHICKEN AND WILD RICE STRUDEL

Yield: 6 servings

1 (8.8-ounce) package ready-to-serve long grain and

Note: If you do not have Italian seasoning, use a pinch each of dried basil, oregano, rosemary, marjoram, cilantro, thyme and savory.

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

In a large bowl, mix together rice, chicken, cheese, Italian seasoning, salt and pepper.

Place 1 sheet of phyllo dough on a work surface (keeping the other sheets covered with a damp paper towel); brush lightly with melted butter. Layer with five additional sheets, brushing each layer with butter.

Spoon half of the rice mixture all over the top layer, spreading it to within 1 inch of the ends. Fold the uncovered ends of the short sides over on top of the filling. Roll tightly, beginning with a long side. Place on the prepared baking sheet, seam-side down. Brush with additional butter.

Repeat with the remaining ingredients. Bake 20 to 25 minutes or until golden brown and heated through.

PER SERVING: 261 calories; 16 g fat; 9 g saturated fat; 72 mg cholesterol; 14 g protein; 16 g carbohydrate; no sugar; no fiber; 566 mg sodium; 84 mg calcium

— Adapted from Taste of Home; recipe by Joanna Johnson wild rice or 2 cups cooked long grain and wild rice

1½ cups coarsely chopped cooked chicken

½ cup shredded Swiss cheese

½ teaspoon Italian seasoning, see note ¼ teaspoon salt ¼ teaspoon black pepper 12 sheets phyllo dough (14-by-9-inches), divided

6 tablespoons butter, melted