DO-AHEAD CHICKEN LEEK STRATA

Do-Ahead Chicken Leek Strata image

Provided by Kittencalrecipezazz

Categories Poultry

Time 5h1m

Yield 12 serving(s)

Number Of Ingredients 12

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!