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The spices in this simple strata with chicken, broccoli and cheese offer an extra-special taste. —Taste of Home Test Kitchen
This recipe is:
Quick
Nutritional Facts 1 piece equals 570 calories, 16 g fat (8 g saturated fat), 108 mg cholesterol, 1,282 mg sodium, 77 g carbohydrate, 4 g fiber, 30 g protein.
Originally published as Chicken Cheese Strata in Simple & Delicious February/March 2011, p9
Shred and Freeze CheeseIt’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Apr. 12, 2012 by SMINNEY85
Quick and easy to make...my family LOVED it!
Reviewed on Nov. 06, 2011 by Kris Hodges
I halved the recipe and substituted chicken stuffing mix for the French bread which gave it more flavor. Needed more moisture too so I added a little more milk and cream of onion soup. I used cheese but don't see the point, I'd like it without. It was okay but nothing to write home about.
Reviewed on Sep. 04, 2011 by senzascusa
Excellent for such a quick and easy recipe. Even my 5 year old who hates broccoli gobbled it up, broccoli and all. To make it healthier I used whole wheat bread, non-fat milk (which worked fine), and omitted the first bit of butter to fry chicken in. Also used cream of chicken and wine soup and used a smidgen of cheese. YUM!
Reviewed on Aug. 18, 2011 by meghabs
I used ground beef instead of chicken, and fresh broccoli rather than frozen. It was delicious!
Reviewed on Aug. 09, 2011 by ksb223
substituted 3 additional cups of veggies for 3 cups of the bread, used Pepperidge Farm Sage dressing instead of french bread. Very yummy!
Reviewed on Apr. 29, 2011 by annalisa_harmon
This looks so good!
Reviewed on Apr. 26, 2011 by Jen21986
My husband and I don't like thyme and so I used sage instead. It was a great change for us and we really enjoyed it. I also used cream of chicken soup instead of cream of onion soup.
Reviewed on Mar. 10, 2011 by Loves2Share
Really good! I'm pretty sure it took me over 30 minutes to make, because it took a while cutting up the bread and the chicken, but overall it wasn't that hard. Thanks for another great recipe! :)
Reviewed on Mar. 08, 2011 by tlopez21
Me and my family loved this recipe! I do use cream of Cheddar soup instead of Cream of Onion and I omit the butter in the chicken! So good though! I am making it again tonight for the 3rd time in a month!
Reviewed on Mar. 06, 2011 by kittykolb
My entire family (which includes picky preschoolers) liked this dish. I couldn't find cream of onion soup, so I substituted cream of broccoli, and it tasted just fine.
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