Mexi-Chicken Strata

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

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

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/8 of Recipe
    Calories
    350
    (
    Calories from Fat
    200),
    % Daily Value
    Total Fat
    22g
    22%
    (Saturated Fat
    9g,
    9%
    ),
    Cholesterol
    165mg
    165%;
    Sodium
    640mg
    640%;
    Total Carbohydrate
    18g
    18%
    (Dietary Fiber
    1g
    1%
      Sugars
    4g
    4%
    ),
    Protein
    21g
    21%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    20%;
    Calcium
    30%;
    Iron
    10%;
    Exchanges:
    1 Starch; 2 1/2 High-Fat Meat; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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