# What you'll need:
→ Filling
01 - 2 cups cooked shredded chicken breast
02 - 1 cup cooked ditalini pasta (from 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
# Directions:
01 - Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.
02 - In a large mixing bowl, thoroughly combine shredded chicken, cooked ditalini pasta, ricotta, mozzarella, Parmesan, parsley, garlic powder, oregano, salt, and black pepper.
03 - Unroll phyllo dough and keep covered with a damp towel to prevent drying. Working swiftly, brush one sheet lightly with melted butter and scrunch accordion-style into loose folds.
04 - Place the scrunched phyllo into the prepared baking dish. Repeat the scrunching and buttering process with seven additional sheets, arranging them side by side to cover the bottom evenly.
05 - Evenly spread the chicken and pasta mixture over the phyllo base layers in the dish.
06 - Repeat the scrunching and buttering technique with the remaining eight phyllo sheets. Layer them over the filling to fully cover the surface, then brush the top generously with any remaining melted butter.
07 - In a separate bowl, whisk together eggs, whole milk, heavy cream, salt, and black pepper until well blended. Pour this custard evenly over the assembled layers, allowing it to soak through the phyllo.
08 - Bake for 35 to 40 minutes until the top is golden brown and crisp. Remove from oven and let cool for 10 minutes before slicing.
09 - Serve warm, optionally garnished with additional fresh parsley.
