Do-Ahead Chicken-Leek Strata
This is terrific for brunch or luncheon guests. Prepare the day before & just pop it in the oven about an hour or so before you want to serve. I've substituted onions for the leeks, browned sausage meat, ham or bacon for the chicken, changed the type of bread to rye or sourdough, used Swiss cheese & changed the spices accordingly. My favorite is Italian sausage meat browned, then I brown thinly sliced onions in the same pan, having removed the meat. I use Italian spices & use rye bread for 1/2 the casserole & either French or sourdough for the other half. The rye has a good taste & it helps to use a firmer bread. For those who want or need less spice, I've used the chicken. There's never been a complaint & it's quite filling & many people have asked for the recipe. The strata idea is a good one & you can vary it depending on your own taste.