Chicken Strata
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (8x8 inch)
Ingredients
- 8 slices day old bread
- 2 cups cooked chicken, or turkey, diced
- ½ cup onion, diced
- ½ cup green bell pepper, diced
- ½ cup celery, finely diced
- ½ cup mayo
- ¾ teaspoon salt
- dash black pepper
- 2 eggs, lightly beaten
- 1½ cups milk
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- ½ cup Cheddar cheese, shredded
Instructions
- Butter 2 slices of bread, cut into ½ inch cubes, remaining slices cut into 1 inch cubes. (If you are going to chill this overnight, wait on the buttered bread until just before baking.)
- Place ½ the unbuttered cubes in the bottom of a 8x8 inch baking pan.
- In a large mixing bowl, add the chicken, onion, celery, bell pepper, mayo, salt, and pepper. Mix to combine.
- Spoon chicken mixture over the bread cubes.
- Sprinkle remaining unbuttered bread cubes over the chicken mixture.
- In a mixing bowl, add the eggs and milk, whisk together.
- Pour egg mixture over the bread cubes.
- Cover and place in the fridge to chill for at least 1 hour or even overnight.
- Preheat your oven to 160° C (325° F).
- Spoon soup over the bread cubes.
- Bake for 50 minutes or until set.
- Sprinkle with the cheese, bake for another3-5 minutes.
- Serve with sides of your choice, enjoy.
Notes
Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
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