Chicken-Leek Strata
(from teacherrap’s recipe box)
Source: Betty Crocker (from RecipeThing user saymyname)
Serves 6 peopleCategories: 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
-
Melt butter in 1-quart saucepan over medium heat. Cook leeks in butter about 3 minutes, stirring frequently, until softened; remove from heat.
- 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.
- 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.