Prep 15 mins
Cook 1 hr
This recipe is from Art Smith of Chicago's Table Fifty-Two. It was in the December 2008 issue of Good Housekeeping in their "Dinner for Four Under $10" column. Refrigerate overnight for a great breakfast casserole. Prep time doesn't include refrigeration time of 4 to 10 hours.
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 3 celery ribs, finely chopped
- 6 ounces asparagus, woody stems discarded, cut into 1 inch pieces
- 1⁄4 cup water
- 4 cups cubed cooked chicken (1 inch cubes)
- 1 cup mayonnaise
- 1 1⁄2 cups milk
- 1 1⁄2 cups chicken broth
- 6 large eggs
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 6 cups cubed French bread (1 inch cubes)
- 1 cup shredded sharp cheddar cheese
- Heat butter in large skillet over medium heat. Add onion and celery and cook uncovered, stirring occasionally, about 5 minutes. Add asparagus, water and cover. Cook until asparagus is crisp-tender, about 3 minutes. Uncover and cook until all liquid is evaporated, about 2 minutes. Transfer vegetables to large bowl.
- Add chicken and mayonnaise, mix well. Whisk milk, broth, eggs, parsley, chives, salt and pepper in another bowl.
- Lightly butter a 13x9 inch glass baking dish. Spread half of bread cubes in dish; top with chicken mixture. Spread remaining cubes over chicken. Pour egg mixture over ingredients in dish. Cover and refrigerate for 4 to 10 hours.
- Preheat oven to 350°F Bake strata for 45 minutes. Sprinkle with cheese; bake until cheese is melted, about 15 minutes more. Let stand for 5 minutes; serve hot.
Saw this recipe in a magazine while my daughter was getting her hair cut. Copied it down and invited my parents and mother in law for dinner. Everyone loved it! My dad wants the recipe!
Forget about it, what a total waste of time and money. Tasteless and soggy mess. Stick to chicken pot pie.