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