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Chicken Cheese Strata Recipe
Chicken Cheese Strata Recipe photo by Taste of Home
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Chicken Cheese Strata Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 4 tablespoons butter, divided
  • 3 cups frozen broccoli florets, thawed
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 6 cups cubed French bread
  • 2 large eggs
  • 3/4 cup 2% milk
  • 2/3 cup condensed cream of onion soup, undiluted
  • 1 cup (4 ounces) shredded Colby-Monterey Jack cheese

Nutritional Facts

1 piece: 570 calories, 16g fat (8g saturated fat), 108mg cholesterol, 1282mg sodium, 77g carbohydrate (6g sugars, 4g fiber), 30g protein.

Directions

  1. Preheat oven to 400°. In a 10-in. ovenproof skillet, saute chicken in 2 tablespoons butter until no longer pink. Add broccoli, onion salt, thyme, rosemary and pepper; heat through. Remove from skillet and keep warm.
  2. In same skillet, toast bread cubes in remaining butter until lightly browned. In a small bowl, combine eggs, milk and soup; pour over bread cubes. Stir in chicken mixture. Sprinkle with cheese.
  3. Bake, uncovered, 15-20 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 8 servings.
Originally published as Chicken Cheese Strata in Simple & Delicious February/March 2011, p9

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Chicken Cheese Strata

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (6)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Shorty0826 User ID: 8570733 257007
Reviewed Nov. 20, 2016

"Nothing to write home about. I thought it was very bland. I'm a big texture person and it felt like I was eating a french toast casserole with chicken. Won't go out of my way to make it again."

MY REVIEW
kerberr15 User ID: 7875201 177157
Reviewed Jul. 3, 2014

"My family and guests all loved this the first time I made it and have been asked to make it several times since. I used cream of mushroom soup instead of onion and instead of making everything in one skillet I toasted the bread in a cast iron dish, added the rest of the mixture from the skillet and baked in the cast iron dish. Quick, easy and tasty!"

MY REVIEW
SMINNEY85 User ID: 5544994 177156
Reviewed Apr. 12, 2012

"Quick and easy to make...my family LOVED it!"

MY REVIEW
Kris Hodges User ID: 5707772 149253
Reviewed Nov. 6, 2011

"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."

MY REVIEW
senzascusa User ID: 2756822 212217
Reviewed Sep. 4, 2011

"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!"

MY REVIEW
meghabs User ID: 4476676 124132
Reviewed Aug. 18, 2011

"I used ground beef instead of chicken, and fresh broccoli rather than frozen. It was delicious!"

MY REVIEW
ksb223 User ID: 1270993 149252
Reviewed Aug. 9, 2011

"substituted 3 additional cups of veggies for 3 cups of the bread, used Pepperidge Farm Sage dressing instead of french bread. Very yummy!"

MY REVIEW
annalisa_harmon User ID: 4521665 177236
Reviewed Apr. 29, 2011

"This looks so good!"

MY REVIEW
Jen21986 User ID: 4702089 191671
Reviewed Apr. 26, 2011

"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."

MY REVIEW
Loves2Share User ID: 5321090 194039
Reviewed Mar. 10, 2011

"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! :)"

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