Mexi-Chicken Strata

Do brunch at home. It's easy with a make-ahead spicy chicken strata.

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Servings 8

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7 Ratings

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ingredients 10
Prep Time 15 min
Total Time 9 hr 25 min

Ingredients

8: slices white bread

1 1/2: cups finely chopped cooked chicken

1/2: cup roasted red bell peppers (from 7.25-oz. jar), cut into strips

1/3: cup mayonnaise or salad dressing

8: oz. (2 cups) shredded Monterey Jack cheese

4: eggs

1 1/4: cups milk

1: (4.5-oz.) can Old El Paso® Chopped Green Chiles

1: teaspoon cumin

3/4: cup Old El Paso® Salsa, if desired

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Directions

1 Spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cut 4 bread slices in half; arrange in sprayed baking dish.
2 In medium bowl, combine chicken, roasted peppers, mayonnaise and half of the cheese; mix well. Spread over bread in baking dish. Cut remaining bread into cubes; sprinkle over chicken mixture.
3 In same bowl, beat eggs. Add milk, green chiles and cumin; mix well. Pour over bread cubes. Top with remaining cheese. Cover; refrigerate 8 hours or overnight.
4 Heat oven to 325°F. Uncover baking dish; bake 50 to 60 minutes or until set. Let stand 10 minutes before serving. Top each serving with salsa.