 |
Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
(Prep time does not include the refrigeration required before baking. Ingredients:
1 tablespoon butter or 1 tablespoon margarine |
1 cup sliced leek |
8 slices french bread, each 1/2 inch thick |
1 cup chopped cooked chicken or 1 cup turkey |
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed |
2 cups shredded mozzarella cheese |
4 eggs, beaten |
2 cups milk |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Melt butter in 1-quart saucepan over medium heat. Cook leeks in butter about 3 minutes, stirring frequently, until softened; remove from heat.
2. 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.
3. Mix remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 4 hours but no longer than 24 hours.
4. 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.
|
|