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.

–

Save & Share

Servings 12

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

47303b03-267d-4845-9755-ce767340f12b

ingredients 10
Prep Time 20 min
Total Time 5 hr 35 min

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

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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

toggle

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.