# What you'll need:
→ Filling
01 - 2 cups cooked shredded chicken breast
02 - 1 cup cooked ditalini pasta (from ⅓ cup dry)
03 - 1 cup ricotta cheese
04 - 1 cup shredded mozzarella cheese
05 - ½ cup grated Parmesan cheese
06 - 2 tablespoons chopped fresh parsley
07 - 1 teaspoon garlic powder
08 - ½ teaspoon dried oregano
09 - Salt and black pepper to taste
→ Phyllo Layers
10 - 1 package (16 sheets) phyllo dough, thawed
11 - ½ cup unsalted butter, melted
→ Custard
12 - 3 large eggs
13 - 1 cup whole milk
14 - ½ cup heavy cream
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper
# Method:
01 - Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large bowl, combine shredded chicken, cooked ditalini, ricotta, mozzarella, Parmesan, parsley, garlic powder, oregano, salt, and pepper. Mix thoroughly.
03 - Unroll phyllo dough and cover with a damp towel to prevent drying. Working quickly, lay one sheet on a clean surface and brush lightly with melted butter. Accordion-fold the sheet loosely.
04 - Place the scrunched phyllo sheets side by side in the prepared baking dish to cover the bottom, repeating with 8 sheets and brushing each with butter.
05 - Evenly spread the chicken and pasta filling over the layered phyllo base.
06 - Repeat the scrunching and buttering process with the remaining 8 phyllo sheets, arranging them atop the filling to fully cover it. Brush the top layer generously with remaining butter.
07 - Whisk eggs, milk, cream, salt, and pepper in a bowl. Pour the custard evenly over the assembled phyllo layers, ensuring thorough soaking.
08 - Bake for 35 to 40 minutes until the top is golden brown and crisp. Allow to cool for 10 minutes before slicing.
09 - Serve warm, optionally garnished with additional fresh parsley.
