Mexi-Chicken Strata

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  • 15 min prep time
  • 9 hr 25 min total time
  • 10 ingredients
  • 8 servings

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

Directions

  1. 1 Spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cut 4 bread slices in half; arrange in sprayed baking dish.
  2. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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