Chicken Leek Strata

Here's a great do-ahead recipe to pull out for a "let's do brunch" day.

Yield

6 servings

Ingredients

1 tablespoon butter or margarine
1 cup sliced leek
8 slices French bread, each 1/2 inch thick
1 cup chopped cooked chicken or turkey
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
2 cups shredded mozzarella cheese (8 ounces)
4 eggs, beaten
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Melt butter in 1-quart saucepan over medium heat. Cook leeks in butter about 3 minutes, stirring frequently, until softened; remove from heat.

Cut enough bread into 1-inch cubes to measure 5 cups. Mix bread cubes, leeks, chicken and dill weed. Spread bread mixture in ungreased 8-inch square baking dish. Sprinkle with cheese. Mix remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 4 hours but no longer than 24 hours.

Preheat oven to 325°F (163°C). Uncover and bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Estimated Time

Preparation Time: 10 minutes
Chill Time: 4 hours
Bake Time: 55 minutes
Stand Time: 10 minutes

Additional Information

Looking like a monster green onion or scallion, the leek is a relative of the onion and garlic family. Its flavor, however, is somewhat milder than its cousins'.

When you're looking for a leek, choose one that has a crisp, bright green top and blemish-free white bulb.

Nutritional Information

Amount per serving: Calories 340 (Calories from Fat 145), Total Fat 16 g (Saturated Fat 8 g); Cholesterol 195 mg; Sodium 700 mg; Total Carbohydrate 23 g (Dietary Fiber 1 g); Protein 27 g; Exchanges: 1 1/2 Starch

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