In a large skillet saute bell pepper, onion, garlic and mushrooms in olive oil until crisp-tender, stirring frequently. Let cool for 20 minutes

In large bowl combine ricotta cheese and egg and beat until combined. Add swiss cheese, parmesan and cooked chicken and mix well. Stir in cooled vegetable mixture until well blended.

Place one sheet phyllo dough on large cookie sheet and brush with butter. Top with remaining five sheets, brushing each lightly with butter. Place chicken mixture along one edge of dough, leaving 1 inch margin. Fold in short ends of phyllo dough, and then roll starting with side containing filling. Seal edges with butter. Brush entire roll with remaining melted butter. Wrap in foil, label and freeze.

Partially unwrap and thaw chicken roll overnight in fridge. Brush with 1 tablespoon melted butter. Bake in preheated 375 oven for 40-50 minutes until pastry is crisp and golden brown and filling is thoroughly heated. Let stand 10 minutes before serving. Slice carefully on the diagonal using a serrated knife