Categories: Breakfast, Casserole, Chicken

Ingredients

• 1 tablespoon butter or margarine
• 1 cup sliced leek
• 8 slices French bread, each 1/2 inch thick
• 1 cup chopped cooked chicken or turkey
• 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
• 2 cups shredded mozzarella cheese (8 ounces)
• 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, 8×8×2 inches. Sprinkle with cheese. Mix remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 4 hours but no longer than 24 hours.
3. 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.

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