Ingredients
1/2 pound bacon strips, chopped3/4 pound boneless skinless chicken breasts, cubed1/2 cup condensed cream of mushroom soup, undiluted4 ounces cream cheese, cubed2 garlic cloves, minced1-1/2 teaspoons dried minced onion1/8 teaspoon pepper1 cup shredded part-skim mozzarella cheese1/2 cup shredded Parmesan cheese24 sheets phyllo dough, 14x9 inches1/4 cup butter, meltedRanch dip, optional
Preparation
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Saute chicken in drippings until no longer pink; drain.
Add the soup, cream cheese, garlic, onion, pepper and bacon to skillet; cook and stir until blended. Remove from the heat. Stir in mozzarella and Parmesan cheeses; cool slightly. Cover and refrigerate for at least 2 hours.
Lightly brush 1 sheet of phyllo dough with butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut into four 14x2 1/4-in. strips.
Place a scant tablespoon of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Repeat with remaining strips of dough and with remaining sheets of phyllo.
Place triangles on a greased baking sheet. Bake at 375° until golden brown, 15-17 minutes. If desired, serve with ranch.
