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

Hearty Chicken Strata Recipe

Publisher Photo
My great-grandparents made this traditional Amish recipe on Sundays when they had company, and it's still one of my family's favorite dishes.
TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours
MAKES:12-14 servings
TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours
MAKES: 12-14 servings

Ingredients

  • 10 cups bread cubes (1/2-inch cubes)
  • 2 cups cubed cooked chicken
  • 1 cup diced potatoes
  • 1 cup finely chopped celery
  • 1/2 cup finely chopped carrot
  • 1/4 cup minced fresh parsley
  • 4 cups milk
  • 2 cups chicken broth
  • 5 eggs, lightly beaten
  • 1/4 cup butter, melted and cooled
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 to 2 jars (12 ounces each) chicken gravy, warmed, optional

Nutritional Facts

1 serving (1 each) equals 217 calories, 10 g fat (5 g saturated fat), 112 mg cholesterol, 553 mg sodium, 19 g carbohydrate, 1 g fiber, 13 g protein.

Directions

  1. 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.
  2. 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.
  3. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45 minutes; stir. Bake 45 minutes longer or until a knife inserted near the center comes out clean. Serve with gravy if desired. Yield: 12-14 servings.
Originally published as Hearty Chicken Strata in Country December/January 2003, p51

Nutritional Facts

1 serving (1 each) equals 217 calories, 10 g fat (5 g saturated fat), 112 mg cholesterol, 553 mg sodium, 19 g carbohydrate, 1 g fiber, 13 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Hearty Chicken Strata

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 8, 2013

Our new favorite recipe. Though I serve it with gravy, most like it plain. I only buy/use potato buns for the bread and it gives it great flavor (though I only bake the bread cubes for 10 - 11 minutes). Other than that I follow the recipe - except I cut it down to a small recipe - 1/3 of what they say and use an 8" square glass baking dish.

MY REVIEW
Reviewed Jan. 23, 2011

I agree that this recipe sounds great. It even smells wonderful, but I also agree that it was really bland and too mushy. No rave reviews from my family. I'm also tempted to try it again, but really it was too much effort to cook with too little reward in the flavor department.

MY REVIEW
Reviewed Nov. 2, 2009

This recipe sounded SO good that I tried it several times. The first time it turned out so bad that I was convinced I had made some mistake. So I tried several more times, each time making a new tweak. But each time, it came out mushy and bland. This is the first strata I've ever seen that instructs you to STIR it mid-cook cycle, which I believe probably shouldn't be done to wet bread cubes. I still believe I could make it work with more tweaks, but my family won't let me try again. This recipe is really, truly a disaster.

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