# What You Need:
→ Filling
01 - 2 cups cooked shredded chicken breast
02 - 1 cup cooked ditalini pasta (about 1/3 cup uncooked)
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
# How To Make:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large bowl, mix shredded chicken, cooked ditalini, ricotta, mozzarella, Parmesan, parsley, garlic powder, oregano, salt, and black pepper until well blended.
03 - Unroll phyllo dough and cover with damp towel. Quickly lay one sheet on a clean surface, brush lightly with melted butter, and scrunch accordion-style into loose folds.
04 - Place the scrunched phyllo pieces side by side in the prepared baking dish until the bottom is covered, using 8 sheets total.
05 - Evenly spoon the chicken and pasta mixture over the layered phyllo base.
06 - Repeat the scrunching and buttering process with the remaining 8 phyllo sheets, covering the filling completely. Brush the top with remaining melted butter.
07 - Whisk together eggs, whole milk, heavy cream, salt, and black pepper in a bowl. Pour evenly over the assembled layers, allowing it to soak through.
08 - Bake for 35 to 40 minutes until golden brown and crispy on top. Allow to cool for 10 minutes before slicing.
09 - Serve warm, optionally garnished with additional fresh parsley.
