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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This recipe is from Art Smith of Chicago's Table Fifty-Two. It was in the December 2008 issue of Good Housekeeping in their Dinner for Four Under $10 column. Refrigerate overnight for a great breakfast casserole. Prep time doesn't include refrigeration time of 4 to 10 hours. Ingredients:
1 tablespoon unsalted butter |
1 medium onion, finely chopped |
3 celery ribs, finely chopped |
6 ounces asparagus, woody stems discarded, cut into 1 inch pieces |
1/4 cup water |
4 cups cubed cooked chicken (1 inch cubes) |
1 cup mayonnaise |
1 1/2 cups milk |
1 1/2 cups chicken broth |
6 large eggs |
1 tablespoon chopped parsley |
1 tablespoon chopped chives |
1 teaspoon salt |
1/2 teaspoon black pepper |
6 cups cubed french bread (1 inch cubes) |
1 cup shredded sharp cheddar cheese |
Directions:
1. 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.
2. Add chicken and mayonnaise, mix well. Whisk milk, broth, eggs, parsley, chives, salt and pepper in another bowl.
3. 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.
4. 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.
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