Chicken Strata

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.

• Ready In: 1 hr 15 mins
• Serves: 8
• Yields: 1 pan

Ingredients

• 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

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.