Recipe: Mediterranean Chicken Pie

Mediterranean Chicken Pie
Serves 8-10

1 cup (250 mL) chopped onion
1 Tbsp (15 mL) olive oil
cup (175 mL) long-grain rice
1 cups (375 mL) canned chicken broth
1 Tbsp (15 mL) fresh lemon juice
tsp (2 mL) salt
tsp (1 mL) freshly ground pepper
3 cups (750 mL) cubed cooked chicken
1 can (14 oz/398 mL) artichoke hearts, drained and sliced
1 cup (250 mL) shredded dry pack feta cheese
cup (50 mL) chopped fresh parsley
2 tsp (10 mL) oregano, crumbled
1 tsp (5 mL) rated lemon peel
cup (175 mL) mayonnaise
1 can (10 oz/284 mL) cream of chicken soup
cup (125 mL) butter, melted
6 sheets phyllo pastry, halved crosswise

In a medium saucepan, saut onion in oil until softened. Add next 5 ingredients (rice through pepper) and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is cooked. Transfer mixture to a bowl and cool. Stir in next 8 ingredients (chicken through soup). Lightly brush a 9 13 inch (23 33 cm) baking dish with some of the melted butter. Brush top of one halved sheet of phyllo with butter and place, buttered side up, in dish. Repeat with 5 more halved sheets of phyllo. Spread chicken mixture evenly over phyllo. Top with remaining 6 phyllo sheets, brushing each sheet with butter. May be prepared to this point and refrigerated for up to 24 hours. Bake, uncovered, at 375 F (190 C) for 45-50 minutes or until pastry is golden brown.