1 c. diced, cooked chicken
1 tbsp. butter
1 tbsp. sliced almonds
3 fresh mushrooms, sliced
2 scallions, chopped
1 tbsp. white wine or sherry
1 tbsp. grated Parmesan cheese
1 (3 oz.) pkg. cream cheese, softened
Salt and freshly ground pepper to taste
2 tbsp. milk
2 sheets phyllo dough
1/4 c. melted butter

In medium skillet, melt 1 tablespoon butter. Add almonds, mushrooms, and scallions; stir-fry about two minutes until mushrooms are wilted. Add wine and stir. Remove from heat and sprinkle with Parmesan cheese. Stir in cream cheese, chicken, salt, pepper, and milk until mixed well. Set aside.

Cut both sheets of phyllo dough in half, lengthwise. Brush one half piece with melted butter; lay another strip on top and brush with butter. Place one half of the chicken mixture on one end of the dough and roll up in triangular fashion as if you were folding a flag. Repeat process with remaining two dough strips and chicken.

If desired, wrap one triangle tightly with plastic wrap, then in foil and freeze. Brush remaining triangle and seal the seam with the rest of the melted butter. Place in small baking pan and bake at 350 degrees about 30 minutes or until crisp, puffed, and golden.

To bake frozen puff, defrost while still wrapped overnight in refrigerator. Brush with melted butter and bake as directed above.