Ingredients
1/2 cup butter, melted, divided12 sheets phyllo dough (14x9 inches)3 cups diced cooked chicken1/2 pound sliced bacon, cooked and crumbled3 cups frozen chopped broccoli, thawed and drained2 cups shredded cheddar or Swiss cheese6 large eggs1 cup half-and-half cream or evaporated milk1/2 cup whole milk1 teaspoon salt1/2 teaspoon pepper
Preparation
Preheat oven to 375°. Brush sides and bottom of a 13x9-in. baking dish with some of the melted butter. Place one sheet of phyllo in bottom of dish; lightly brush with butter. Repeat with five more sheets of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.
In a large bowl, combine the chicken, bacon, broccoli and cheese; spread evenly over phyllo in baking dish. In a small bowl, whisk the eggs, cream, milk, salt and pepper; pour over chicken mixture. Cover filling with one sheet of phyllo; brush with butter. Repeat with remaining phyllo dough. Brush top with remaining butter.
Bake, uncovered, until light golden brown and thermometer reads 160°, 35-40 minutes. Let stand for 5-10 minutes before serving.
