Do-Ahead Chicken-Leek Strata

 

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

• 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.