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

Chicken Cheese Strata Recipe

Read Reviews (11)
4.33 11
Publisher Photo
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 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 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.

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

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.

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

Reviews for Chicken Cheese Strata(11)

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 12, 2012

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

MY REVIEW
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
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
Reviewed Aug. 18, 2011

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

MY REVIEW
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!

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