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Chicken-Leek Strata

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Betty Crocker Kitchens
Updated May 16, 2005
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Here's a great do-ahead recipe to pull out for a "let's do brunch" day.

Chicken-Leek Strata

  • Prep Time 10 min
  • Total 5 hr 18 min
  • Servings 6
  • Ingredients 10
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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

Instructions

  • Step 
    1
    Melt butter in 1-quart saucepan over medium heat. Cook leeks in butter about 3 minutes, stirring frequently, until softened; remove from heat.
  • Step 
    2
    Cut enough bread into 1-inch cubes to measure 5 cups. Mix bread cubes, leeks, chicken and dill weed. Spread bread mixture in ungreased square baking dish, 8x8x2 inches. Sprinkle with cheese. Mix remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 4 hours but no longer than 24 hours.
  • Step 
    3
    Heat oven to 325°F. Uncover and bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Nutrition

340 Calories
16 g Total Fat
27 g Protein
23 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
145
Total Fat
16 g
Saturated Fat
8 g
Cholesterol
195 mg
Sodium
700 mg
Potassium
330 mg
Total Carbohydrate
23 g
Dietary Fiber
1 g
Protein
27 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
4%
4%
Calcium
42%
42%
Iron
10%
10%
Exchanges:
1 1/2 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.

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