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Do-Ahead Chicken-Leek Strata

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  • 20 min prep time
  • 5 hr 35 min total time
  • 10 ingredients
  • 12 servings
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This hearty casserole dinner has it all - chicken, eggs, leeks and bread layered in a make-ahead strata that can be served anytime.

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
Calories from Fat
140
% Daily Value
Total Fat
15g
23%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
190mg
63%
Sodium
670mg
28%
Potassium
320mg
9%
Total Carbohydrate
26g
9%
Dietary Fiber
1g
4%
Sugars
8g
Protein
25g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
35%
35%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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