Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1192.77 Kcal (4994 kJ) | ||
| Calories from fat | 517.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.47g | 88% | |
|---|---|---|---|
| Cholesterol | 221.74mg | 74% | |
| Sodium | 2349.83mg | 98% | |
| Potassium | 831.62mg | 18% | |
| Total Carbs | 121.23g | 40% | |
| Sugars | 9.64g | 39% | |
| Dietary Fiber | 4.79g | 19% | |
| Protein | 49.98g | 100% | |
| Vitamin C | 6.9mg | 11% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 9.5mg | 53% | |
| Calcium | 303.6mg | 30% | |
| Amount Per 100 g | |||
| Calories | 216.76 Kcal (908 kJ) | ||
| Calories from fat | 94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.44g | 88% | |
|---|---|---|---|
| Cholesterol | 40.3mg | 74% | |
| Sodium | 427.04mg | 98% | |
| Potassium | 151.13mg | 18% | |
| Total Carbs | 22.03g | 40% | |
| Sugars | 1.75g | 39% | |
| Dietary Fiber | 0.87g | 19% | |
| Protein | 9.08g | 100% | |
| Vitamin C | 1.3mg | 11% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1.7mg | 53% | |
| Calcium | 55.2mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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