Ingredients
2 teaspoons olive oil1/2 pound sliced fresh mushrooms1 small onion, chopped1 large sweet potato, cubed1 cup chopped sweet red pepper1/2 cup chopped celery2 cups reduced-sodium chicken broth, divided 1/3 cup all-purpose flour1/2 cup 2% milk1 skinned rotisserie chicken, shredded2 tablespoons sherry or reduced-sodium chicken broth3/4 teaspoon minced fresh rosemary1/2 teaspoon salt1/2 teaspoon dried thyme1/4 teaspoon pepper5 sheets phyllo dough (14x9-in. size) Butter-flavored cooking spray
Preparation
Preheat oven to 425°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 3-4 minutes. Stir in sweet potato, red pepper and celery; cook 5 minutes longer. Add 1/4 cup broth. Reduce heat; cook, covered, over medium-low heat until vegetables are tender, 6-8 minutes.
Sprinkle flour over vegetables; cook and stir 1 minute. Gradually add milk and remaining broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chicken, sherry and seasonings. Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until heated through, 10-15 minutes.
Meanwhile, stack all 5 sheets of phyllo dough. Roll up lengthwise; cut crosswise into 1/2-in.-wide strips. In a bowl, toss strips to separate; spritz with butter-flavored spray. Place on an ungreased baking sheet; spritz again. Bake until golden brown, 4-5 minutes. Arrange over chicken mixture.
