Serves: 12
Total Calories: 139

1 cup chopped onion
1/2 pound mushrooms, coarsely chopped
1/2 cup cubed celery
3/4 cup plus 2 tablespoons (1 3/4 sticks) margarine
3 cups chopped cooked chicken
3/4 (10 3/4-ounce) can cream of mushroom soup
1 1/2 cups sour cream
2 tablespoons sherry
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon prepared mustard
8 leaves phyllo, thawed

Sauté onions, mushrooms, and celery in 2 tablespoons margarine. Mix in chicken, mushroom soup, sour cream, sherry, soy sauce, catsup, and mustard. Combine well. (Can be prepared 1 day in advance and refrigerated.)

The remaining preparation can be done several hours before cooking. Remove chicken mixture from refrigerator. Slowly melt 3?4 cup (1 1/2 sticks) margarine. Grease a 9x13-inch baking dish. Handle phyllo according to package directions. Place 4 foil phyllo leaves, 1 at a time, on bottom of dish. This is done in the following way: The leaves measure approximately 18x13-inches. Hold first leaf at right angles to dish and smooth half of it in bottom of dish. Brush all over with melted margarine—not too much. Fold other half of phyllo leaf into dish and brush with margarine. Repeat process with 3 more leaves, thus making 8 layers of phyllo. Spread phyllo with chicken mixture. Cover with 8 more layers (4 full leaves) of phyllo, each brushed with melted margarine. Spread top with any remaining margarine. Finally, with a sharp knife, cut the pie into 12 pieces. Store in refrigerator until ready to cook. Bake in a preheated 350° oven for 45 minutes and serve at once.

Nutritional Facts:

Serves: 12
Total Calories: 139
Calories from Fat: 92

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