Do-Ahead Chicken-Leek Strata

This hearty casserole dinner has it all - chicken, eggs, leeks and bread layered in a make-ahead strata that can be served anytime.

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  • prep time 20 min
  • total time 5 hr 35 min
  • ingredients 10
  • servings 12
 

Ingredients

2
tablespoons butter or margarine
2
cups sliced leeks (about 2 lb)
24
slices French bread, each 1/2 inch thick (from 1 lb. loaf)
2
cups chopped cooked chicken or turkey
2
tablespoons chopped fresh or 2 teaspoons dried dill weed
3
cups shredded mozzarella cheese (12 oz)
8
eggs, beaten
4
cups milk
1
teaspoon salt
1/4
teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 2-quart saucepan, melt butter over medium heat. Add leeks; cook about 3 minutes, stirring frequently, until softened. Remove from heat.
  • 2 Line bottom of ungreased 13x9-inch (3-quart) glass baking dish with half of the bread slices. Sprinkle with chicken and dill weed; layer with leeks. Sprinkle 2 cups of the cheese over leeks. Top with remaining bread slices; sprinkle with remaining 1 cup cheese.
  • 3 In medium bowl, mix remaining ingredients; pour over bread mixture. Cover tightly; refrigerate at least 4 hours but no longer than 24 hours.
  • 4 About 1 hour 15 minutes before serving, heat oven to 325°F. Uncover dish; bake 1 hour to 1 hour 5 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
  • 1 In 2-quart saucepan, melt butter over medium heat. Add leeks; cook about 3 minutes, stirring frequently, until softened. Remove from heat.
  • 2 Line bottom of ungreased 13x9-inch (3-quart) glass baking dish with half of the bread slices. Sprinkle with chicken and dill weed; layer with leeks. Sprinkle 2 cups of the cheese over leeks. Top with remaining bread slices; sprinkle with remaining 1 cup cheese.
  • 3 In medium bowl, mix remaining ingredients; pour over bread mixture. Cover tightly; refrigerate at least 4 hours but no longer than 24 hours.
  • 4 About 1 hour 15 minutes before serving, heat oven to 325°F. Uncover dish; bake 1 hour to 1 hour 5 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

EXPERT TIPS

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Expert Tips

Instead of chicken or turkey, use a 14 3/4-ounce can of red or pink salmon, drained and flaked.

Purchase leeks with brightly colored leaves and an unblemished white portion. The smaller the leek, the more tender it will be. Refrigerate in a plastic bag up to 5 days. Before using, trim the root and leaf ends. Slit the leeks from top to bottom and wash thoroughly to remove dirt trapped between leaf layers.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
190mg
190%;
Sodium
670mg
670%;
Total Carbohydrate
26g
26%
(Dietary Fiber
1g
1%
  Sugars
8g
8%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
35%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.