Save on Pinterest

Chicken Cheese Strata

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


  • 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 shredded Colby-Monterey Jack cheese


  • 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.
  • 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.
  • Bake, uncovered, 15-20 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
Nutrition Facts
1 piece: 570 calories, 16g fat (8g saturated fat), 108mg cholesterol, 1282mg sodium, 77g carbohydrate (6g sugars, 4g fiber), 30g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Shorty0826
    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.

  • kerberr15
    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!

  • lisagcjackson
    May 26, 2013

    No comment left

    Apr 12, 2012

    Quick and easy to family LOVED it!

  • astarzynski
    Feb 8, 2012

    No comment left

  • Kris Hodges
    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.

  • senzascusa
    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!

  • meghabs
    Aug 18, 2011

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

  • ksb223
    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!

  • lperich
    May 1, 2011

    No comment left