Creamy Chicken And Mushroom Phyllo Packets - cooking recipe

Ingredients

10 sheets phyllo pastry
4 tablespoons melted butter
2 teaspoons poppy seeds
FILLING
3 tablespoons butter
3 slices bacon, chopped
8 ounces white button mushrooms, chopped
6 green onions, finely chopped
1 tablespoon minced fresh garlic (or to taste)
1 tablespoon grainy mustard
4 ounces cream cheese (cut into small pieces)
1/3 cup whipping cream, unwhipped
1 lb cooked chicken, finely chopped
1 -2 teaspoon seasoning salt or 1 teaspoon white salt
black pepper

Preparation

For the filling; heat 3 tablespoon butter in a skillet over medium heat.
Add in the mushroom pieces and chopped bacon; cook stirring until softened (adding in the garlic the last 2 minutes of cooking).
Stir in the mustard, cream cheese, whipping cream and cooked chicken; mix well until combined.
Layer 5 sheets of phyllo pastry together brushing each sheet with melted butter (keep the unused pastry covered with a barely-damp clean dish towel at all times to prevent drying out).
Slice the pastry in half to form two squares then cut again to form four squares.
Spoon one-forth of the filling onto the end of each square; roll once and tuck the ends in and roll up.
Brush lightly with melted butter and then sprinkle with poppy seeds.
Repeat with remaining pastry and filling.
Place rolls on a lightly greased baking sheet.
Bake 400 degrees for about 20 minutes or until lightly browned and the filling is hot.