# What you need:
→ Filling
01 - 2 cups cooked chicken breast, shredded
02 - 1 cup cooked ditalini pasta (approximately ⅓ 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
# Steps to follow:
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 pepper until well combined.
03 - Unroll phyllo dough and cover with a damp towel to prevent drying. Lightly brush one sheet with melted butter, then scrunch accordion-style into loose folds. Place scrunched phyllo in baking dish. Repeat with 7 more sheets, arranging side by side to cover the bottom evenly.
04 - Spread the chicken and pasta mixture evenly over the phyllo base layer.
05 - Repeat folding and buttering process with remaining 8 phyllo sheets. Place them on top of the filling to cover completely, then brush with remaining melted butter.
06 - Whisk eggs, whole milk, heavy cream, salt, and black pepper together. Pour evenly over the phyllo layers, ensuring custard soaks through.
07 - Bake for 35 to 40 minutes until the top is golden brown and crisp. Remove from oven and let rest for 10 minutes before slicing.
08 - Serve warm, garnished with additional fresh parsley if desired.
