Chicken Strata
photo by smithd440
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Yields:
-
1 pan
- Serves:
- 8
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
- 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.
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Reviews
-
UH-Mazing! If you don’t like it, you didn’t do it right. Be sure to bake uncovered. I sub’d broccoli, used a thawed premade loaf of garlic bread with half the garlic removed, sub’d asiago cheese, and used the breast meat of 1 rotisserie chicken which wasn’t enough so I added 2 large cans of cooked chicken, mostly drained. I used full sodium ingredients so I added zero salt and it’s just perfect. Showstopper, I’m telling you! Everyone loves it and I’ll be making it for years to come.
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