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Do-Ahead Chicken-Leek Strata

Save time on cooking! This chicken and leek strata recipe can be done ahead and requires only baking to serve anytime.

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( 2 Ratings)

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Prep Time 20 min
Total Time 5 hr 35 min
Servings 12

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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 140),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 8g, 8% Trans Fat 0g 0% ),
Cholesterol: 190mg; 190%;
Sodium: 670mg; 670%;
Total Carbohydrate: 26g; 26%
(Dietary Fiber 1g 1% Sugars 8g 8% ),
Protein: 25g; 25%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 35%;
Iron: 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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 9/12/2011 8:47:03 PM REPORT ABUSE hunnydew23 said:

Rating:

We liked this. It was pretty easy to put together, smelled wonderful and had a good flavor. The top browned nicely, but the bottom was mushy, so I would've rated this higher if I felt it had cooked a little more evenly.

This reply was: Helpful Inspiring

Posted 9/12/2011 9:26:52 AM REPORT ABUSE FayCP said:

Rating:

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.

This reply was: Helpful Inspiring