Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (8 ounce) package mushrooms, sliced
• 1/2 teaspoon salt
• pinch white pepper
• 1/3 cup Dijon mustard
• 3 tablespoons honey mustard
• 1-1/2 cups heavy cream
• 3 cooked boneless skinless chicken breasts, shredded
• 1-1/2 cups shredded Havarti cheese
• 9 (14" x 18") phyllo sheets, thawed
• 1/3 cup butter, melted

Preparation

In large skillet, melt 2 tablespoons butter and olive oil over medium heat. Add onion and garlic; sprinkle with salt and pepper. Cook until tender, about 5 minutes. Add mushrooms; cook until mushrooms give up their liquid and liquid evaporates, stirring frequently.

Add mustards and cream to skillet, stirring to combine. Reduce heat to low and simmer until mixture is slightly thickened, about 8 minutes.

 Add chicken and cheese to skillet and remove from heat; stir until combined. Let cool for 15 minutes.

Preheat oven to 400 degrees F.

Place one sheet phyllo dough on large cookie sheet with sides. (If you can only find the 14" x 9" sheets, you must use 16 sheets. Make two separate stacks of the dough, and divide the chicken mixture between the two stacks.) Brush with some of the melted butter and top with another sheet.

Repeat the layering and brushing with butter. Place chicken mixture on the long side of the dough toward the bottom. Fold the bottom edge over the chicken to cover, fold in the sides, and then fold the top edge over the chicken. Brush with butter to seal. Carefully turn roll over so the seam is down.

Brush remaining butter over dough. Bake for 14 to 20 minutes or until the dough is golden brown. Let stand for 10 minutes, then cut into slices to serve.