Best Chicken Leek Strata Recipes

DO-AHEAD CHICKEN-LEEK STRATA

Do-Ahead Chicken-Leek Strata image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 5h35m

Yield 12

Number Of Ingredients 10

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

Steps:

In 2-quart saucepan, melt butter over medium heat. Add leeks; cook about 3 minutes, stirring frequently, until softened. Remove from heat.
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.
In medium bowl, mix remaining ingredients; pour over bread mixture. Cover tightly; refrigerate at least 4 hours but no longer than 24 hours.
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.

Nutrition Facts : Calories 340, Carbohydrate 26 g, Cholesterol 190 mg, Fiber 1 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 8 g, TransFat 0 g

DO-AHEAD CHICKEN LEEK STRATA

Do-Ahead Chicken Leek Strata image

Plan ahead this needs to sit in the fridge for 4 hours and up to 24 hours. Preparation time includes fridge time. This is also good using turkey.

Provided by Kittencalrecipezazz

Categories Poultry

Time 5h1m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

3 -4 tablespoons butter
2 cups sliced leeks (about 2 pounds)
1 lb French bread, sliced into 1/2 inch sliced
2 cups cooked chicken or 2 cups cooked turkey, diced or chopped
2 teaspoons dry dill weed or 2 tablespoons fresh dill weed
3 cups shredded mozzarella cheese (or more if desired)
4 -6 slices cooked bacon, chopped (optional)
3 -4 tablespoons grated parmesan cheese (optional)
8 eggs, beaten
4 cups whole milk or 4 cups half-and-half cream
1 teaspoon salt
pepper

Steps:

Prepare a greased 13 x 9-inch baking dish.
Melt the butter in a saucepan, over medium heat.
Cook the leeks in butter about 3 minutes, stirring frequently, until softened; remove from heat.
Line the bottom of the baking dish with half of the bread slices.
Sprinkle with cooked chicken and the dillweed; top with the cooked leeks.
Sprinkle 2 cups of cheese over the leeks.
Sprinkle the cooked bacon over the cheese.
Sprinkle with grated Parmeasn cheese over the bacon.
Top with the remaining bread slices; sprinkle with the remaining 1 cup cheese.
In a bowl, mix together the 8 beaten eggs, 4 cups milk, salt and pepper.
Pour the mixture evenly over the bread and cheese in the baking dish.
Cover tighty with plastic wrap, and refrigerate at least 4 hours, but no longer than 24 hours.
When ready to bake, remove from the fridge and uncover, let sit out at room temperature 1-1/4 hours before baking.
Set the oven to 325 degrees.
Bake for 1 hour, or until a knife inserted in the middle, comes out clean.
Let sit for 10 minutes before serving-- delicious!

Nutrition Facts : Calories 359.3, Fat 17.8, SaturatedFat 8.7, Cholesterol 196.4, Sodium 720, Carbohydrate 26.4, Fiber 1.4, Sugar 5.5, Protein 22.5

CHICKEN-LEEK STRATA

Chicken-Leek Strata image

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

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 5h18m

Yield 6

Number Of Ingredients 10

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

Steps:

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 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.
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 Facts : Calories 340, Carbohydrate 23 g, Cholesterol 195 mg, Fiber 1 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 700 mg