Best 9 Chicken Strata Recipes

CHICKEN CHILES RELLENOS STRATA

Steps:

• In a greased 13x9-in. baking dish, layer half of each of the following: bread cubes, chiles, Monterey Jack cheese and chicken. Repeat layers., In a large bowl, whisk eggs, milk, baking powder and garlic salt until blended. Pour over layers. Sprinkle with cheddar cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 35-40 minutes or until puffed and golden at edges. Let stand 10 minutes before serving. Serve with salsa.

CHICKEN STRATA

Steps:

• Heat butter in large skillet over medium heat. Add onion and celery and cook uncovered, stirring occasionally, about 5 minutes. Add asparagus, water and cover. Cook until asparagus is crisp-tender, about 3 minutes. Uncover and cook until all liquid is evaporated, about 2 minutes. Transfer vegetables to large bowl.
• Add chicken and mayonnaise, mix well. Whisk milk, broth, eggs, parsley, chives, salt and pepper in another bowl.
• Lightly butter a 13x9 inch glass baking dish. Spread half of bread cubes in dish; top with chicken mixture. Spread remaining cubes over chicken. Pour egg mixture over ingredients in dish. Cover and refrigerate for 4 to 10 hours.
• Preheat oven to 350°F Bake strata for 45 minutes. Sprinkle with cheese; bake until cheese is melted, about 15 minutes more. Let stand for 5 minutes; serve hot.

CHICKEN CHEESE STRATA

Steps:

• 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.

HEARTY CHICKEN STRATA

Steps:

• 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. , 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. , Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45 minutes; stir. Bake 45 minutes longer or until a knife inserted in the center comes out clean. Serve with gravy if desired.

BROCCOLI & CHICKEN CHEESE STRATA

Steps:

• Using a doughnut cutter, cut 12 rings and holes in bread; set aside. Tear bread scraps and place in a greased 13x9-in. baking dish. Sprinkle with 2 cups cheese, broccoli and chicken. Arrange rings and holes on top; brush bread with melted butter. , Beat next 6 ingredients; pour over top. Refrigerate, covered, 8 hours or overnight., Remove strata from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake, uncovered, 55-60 minutes. Sprinkle with remaining cheese; bake until a knife inserted in center comes out clean, about 5 minutes longer. Let stand 5-10 minutes before cutting.

PESTO CHICKEN STRATA

Steps:

• Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat 1 tablespoon oil over medium heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Drain., In a large bowl, mix basil, 1 cup Parmesan cheese, mozzarella cheese, pine nuts and garlic. In another bowl, whisk eggs, milk and remaining oil, salt and pepper., In a greased 13x9-in. baking dish, layer half of the bread cubes, a third of the cheese mixture and half of the chicken. Repeat layers. Top with remaining cheese mixture. Pour egg mixture over top; sprinkle with remaining Parmesan cheese. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 40-50 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Sprinkle with additional basil.

DO-AHEAD CHICKEN-LEEK STRATA

Steps:

• In 2-quart saucepan, melt butter over medium heat. Add leeks; cook about 3 minutes, stirring frequently, until softened. Remove from heat.
• Line bottom of ungreased 13x9-inch (3-quart) glass baking dish with half of the bread slices. Sprinkle with chicken and dill weed; layer with leeks. Sprinkle 2 cups of the cheese over leeks. Top with remaining bread slices; sprinkle with remaining 1 cup cheese.
• In medium bowl, mix remaining ingredients; pour over bread mixture. Cover tightly; refrigerate at least 4 hours but no longer than 24 hours.
• About 1 hour 15 minutes before serving, heat oven to 325°F. Uncover dish; bake 1 hour to 1 hour 5 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

MEXICAN CHICKEN STRATA

Steps:

• Roasted chicken Preheat oven to 350°. Mix 1st 5 ingredients in small bowl. Loosen chicken skin on breast and rub seasonings into meat. Season cavity with 1/2 tsp salt and pepper; insert 1/2 orange. Place bird on low metal rack in pan that just fits. Pour water and juice over bird. Roast about 20 minutes per pound, basting every 20 minutes, until juices run clear. Remove from oven and let stand to cool slightly. Discard skin, orange, and bones. Chop or shred roasted chicken. Collect and reserve any drippings from cutting board and all pan juices; refrigerate in small bowl. Refrigerate chicken. Strata In a large skillet (12 inch), heat oil and sauté veggies, beginning with onions and peppers until softened and browned slightly, adding mushrooms and garlic toward end. Add chili powder and cumin, S & P, to taste. Discard top layer of fat from chilled pan juices. Add chicken and defatted juice to sautéed vegetables. Add green chilies, salsa, corn, olives. Add additional chicken broth as needed until 1 inch of juice is in pan with mixture. Heat until just warm, cover, and set aside. Combine all sauce ingredients in large, shallow bowl. Season with hot pepper sauce to taste. Spray large baking dish (13 × 11 × 3 inch) with cooking spray. Layer 1 cup sauce in bottom. Dip 6 tortillas in bowl of sauce, allowing excess to drip back into bowl. Layer tortillas to cover pan. Tear dipped tortillas into pieces to fill large gaps between rounds. Cover tortillas with 1/2 chicken mixture. Sprinkle with 1/3 of cheese. Repeat 1 layer tortillas, chicken, cheese. Cover with last 6 dipped tortillas. Cover with any remaining sauce. Reserve 1/3 cheese. Cover with aluminum foil and bake 1 hour at 350 deg. until heated through. Remove cover and sprinkle remaining cheese on top. Heat uncovered until bubbling and cheese is melted (10-15 min). Let stand 5-10 minutes before cutting into squares and serving.

CHICKEN-LEEK STRATA

Steps:

• Melt butter in 1-quart saucepan over medium heat. Cook leeks in butter about 3 minutes, stirring frequently, until softened; remove from heat.
• Cut enough bread into 1-inch cubes to measure 5 cups. Mix bread cubes, leeks, chicken and dill weed. Spread bread mixture in ungreased square baking dish, 8x8x2 inches. Sprinkle with cheese. Mix remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 4 hours but no longer than 24 hours.
• Heat oven to 325°F. Uncover and bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.