Chicken-Leek Strata

I believe this was found on the Betty Crocker website. (Prep time does not include the refrigeration required before baking.)

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 1  tablespoon butter or 1  tablespoon margarine
• 1  cup  sliced leek
• 8  slices  French bread, each 1/2 inch thick
• 1  cup  chopped  cooked chicken or 1  cup turkey
• 1  tablespoon  chopped fresh dill weed or 1  teaspoon dried dill weed
• 2  cups  shredded mozzarella cheese
• 4  eggs, beaten
• 2  cups milk
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Melt butter in 1-quart saucepan over medium heat. Cook leeks in butter about 3 minutes, stirring frequently, until softened; remove from heat.
2. Cut enough bread into 1-inch cubes to measure 5 cups. Mix bread cubes, leeks, chicken and dill weed. Spread bread mixture in ungreased square baking dish, 8x8x2 inches. Sprinkle with cheese.
3. Mix remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 4 hours but no longer than 24 hours.
4. Heat oven to 325°F Uncover and bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.