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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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On our dairy farm, chores often delay dinner. That's when this strata comes in handy. I'll prepare it beforehand and pop it in the oven for a quick and easy meal. Ingredients:
12 slices buttered bread |
2-1/4 cups (10 ounces) shredded cheddar cheese, divided |
3 cups frozen chopped broccoli, thawed and drained |
2 cups diced cooked chicken |
6 eggs |
3 cups milk |
2 tablespoons finely chopped onion |
3/4 teaspoon salt |
1/2 teaspoon ground mustard |
1/4 teaspoon pepper |
Directions:
1. Using a doughnut cutter, cut 12 rings and holes from bread; set aside. Tear bread scraps and place in a greased 13-in. x 9-in. baking dish. Sprinkle with 2 cups cheese, broccoli and chicken. Arrange rings and holes, with buttered sides up, on top.
2. Beat eggs, milk, onion, salt, mustard and pepper; pour over top. Cover and refrigerate 8 hour or overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 55-60 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting. Yield: 6-8 servings.
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