Do Ahead Chicken Leek Strata Recipes

CHICKEN-LEEK STRATA

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.

DO-AHEAD CHICKEN-LEEK STRATA

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.

HEARTY CHICKEN STRATA

Steps:

• Arrange bread cubes in a single layer on several ungreased large baking sheets. Bake at 350° for 20-30 minutes until golden brown and crisp. , Transfer to a large bowl. Stir in the chicken, potatoes, celery, carrots and parsley. In another large bowl, combine the milk, broth, eggs, butter, salt and pepper. Pour over bread mixture; toss to coat. , Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45 minutes; stir. Bake 45 minutes longer or until a knife inserted in the center comes out clean. Serve with gravy if desired.

DO-AHEAD CHICKEN LEEK STRATA

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!

CHICKEN STRATA

Steps:

• Heat butter in large skillet over medium heat. Add onion and celery and cook uncovered, stirring occasionally, about 5 minutes. Add asparagus, water and cover. Cook until asparagus is crisp-tender, about 3 minutes. Uncover and cook until all liquid is evaporated, about 2 minutes. Transfer vegetables to large bowl.
• Add chicken and mayonnaise, mix well. Whisk milk, broth, eggs, parsley, chives, salt and pepper in another bowl.
• Lightly butter a 13x9 inch glass baking dish. Spread half of bread cubes in dish; top with chicken mixture. Spread remaining cubes over chicken. Pour egg mixture over ingredients in dish. Cover and refrigerate for 4 to 10 hours.
• Preheat oven to 350°F Bake strata for 45 minutes. Sprinkle with cheese; bake until cheese is melted, about 15 minutes more. Let stand for 5 minutes; serve hot.

CHEESY LEEK STRATA

Steps:

• In a 13x9-in. baking dish coated with cooking spray, layer half of the bread cubes, half of the leeks and half of the red pepper, 3/4 cup Swiss cheese and 3/4 cup cheddar cheese. Repeat layers once., In a bowl, whisk the eggs, milk, beer, garlic, salt and pepper. Pour over cheese. Cover with plastic wrap. Weigh strata down with a slightly smaller baking dish. Refrigerate for at least 2 hours or overnight., Remove strata from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before cutting.

MAKE-AHEAD SPINACH AND MOZZARELLA BREAKFAST STRATA

Steps:

• Melt butter in a medium skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add herbes de Provence, salt, and pepper; continue to cook for 1 minute more. Stir in spinach, remove from heat, and set aside.
• Spray the inside of a 3-quart (9x13-inch) baking dish with cooking spray. Layer the bottom of the dish with 1/3 of the bread cubes. Top with 1/3 of the spinach mixture and 1/3 mozzarella cheese. Repeat these layers twice more with remaining bread, spinach mixture, and cheese.
• Combine eggs, milk, salt, and pepper in a medium bowl. Whisk together until blended. Pour evenly over the bread and spinach layered in the baking dish. Cover with plastic wrap and chill for at least 8 hours, up to 1 day.
• Remove from the refrigerator 30 minutes before baking to allow pan to get to room temperature.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake, uncovered, in the preheated oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand at least 5 minutes before serving.