Total Time
1hr 15mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. Add chicken and mayonnaise, mix well. Whisk milk, broth, eggs, parsley, chives, salt and pepper in another bowl.
  3. 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.
  4. 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.
Most Helpful

5 5

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!

1 5

Forget about it, what a total waste of time and money. Tasteless and soggy mess. Stick to chicken pot pie.