Chicken Phyllo Bundles/Rolls

makes 4 or 5 servings
INGREDIENTS:
1/2 cup matchstick cut carrots
2 cups cut up cooked chicken (I used left over rotisserie chicken YUM!)
1/2 cup provolone or mozzarella cheese
4 medium Green onions thinly sliced
1 box frozen chopped broccoli, thawed and drained
1 tub garlic-and-herbs spreadable cream cheese
1/2 box phyllo pastry sheets, thawed
butter flavored cooking spray

1. Heat oven to 375. In small microwavable bowl, place carrots. Cover and microwave 1-2 minutes, until tender. Meanwhile in medium bowl, gently mix chicken, cheese, onions, broccoli and cream cheese. Stir in carrots
2. to make 1 bundle, layer 6 pastry sheets generously spraying each with cooking spray. Place about 2/3 cup chicken mixture in center of sheets. With both hands, lift stack of pastry sheets toward center and twist in center to make bundle. (sheets may tear a little) Spray each bundle generously and place on ungreased cookie sheet. Repeat to make 3 or 4 more bundles...there may be some filling left over, it's yummy to eat alone too!
3. Bake 20-25 minutes or until pastry is browned and crisp. Serve over rice pilaf.

Variation for a freezer meal:
1. Prepare filling as directed above in step #1. (I tripled the ingredients and ended up with 8 rolls, 64 servings total.)
2. Place one sheet phyllo dough on large cookie sheet and brush with butter (or spray). Top with remaining five sheets, brushing (or spraying) each lightly with butter. Place chicken mixture along one esge of dough, leaving 1 inch margin. Fold in short ends of phyllo dough, and then roll, starting with side containing filling. Seal edges with butter. Brush entire roll with remaining melted butter. Wrap roll in foil, label and freeze.
3. To Thaw and Cook: Partially unwrap and thaw chicken roll overnight in refrigerator.  Brush with 1 tablespoon melted butter. Bake in preheated 375 oven for 40-50 minutes until pastry is crisp and golden brown and filling is thoroughly heated. Let stand 10 minutes before serving. Slice carefully on the diagonal using a serrated knife.