CHICKEN CHEESE STRATA
The spices in this simple strata with chicken, broccoli and cheese offer an extra special taste. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 570 calories, Fat 16g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 1282mg sodium, Carbohydrate 77g carbohydrate (6g sugars, Fiber 4g fiber), Protein 30g protein.
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.
Nutrition Facts : Calories 217 calories, Fat 10g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 553mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 13g protein.
PESTO CHICKEN STRATA
I like this rustic strata for its hearty flavor. It's also nice to have something savory along with sweeter brunch dishes like cinnamon rolls and doughnuts. -Michael Cohen, Los Angeles, California
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 415 calories, Fat 29g fat (8g saturated fat), Cholesterol 199mg cholesterol, Sodium 598mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.
CHICKEN FAJITA STRATA
Bring all the flavors you love in fajitas to the breakfast table with this guilt-free strata that's downright delicious.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 4h30m
Yield 12
Number Of Ingredients 18
Steps:
- In small bowl, stir together oil, chili powder, cumin, salt and garlic. Place chicken in resealable food-storage plastic bag; add chili powder mixture. Seal bag and shake to coat chicken with spices. Refrigerate 30 minutes.
- Heat 10-inch nonstick skillet over medium-high heat. Add chicken mixture; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Transfer from skillet to plate. In same skillet, cook onion, bell pepper and chiles over medium-high heat 5 to 7 minutes, stirring frequently, until crisp-tender.
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange half of the tortilla strips in baking dish. Top with chicken, half of the vegetable mixture and 1/4 cup of the cheese. Repeat layers with remaining tortilla strips, vegetables and 1/4 cup cheese. In medium bowl, stir sour cream, 2 tablespoons of the cilantro, the red pepper, egg product, milk and soup with whisk. Pour over chicken mixture. Cover; refrigerate 2 hours or overnight.
- Heat oven to 350°F. Uncover baking dish. Bake 48 to 52 minutes or until egg mixture is set. Sprinkle with tomato and remaining 1 tablespoon cilantro. Let stand 5 minutes before serving.
Nutrition Facts : Calories 210, Carbohydrate 17 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 15 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 3 g, TransFat 0 g
CHICKEN CHILES RELLENOS STRATA
This versatile dish can be made as a entree, brunch or potluck dish. It's also one of the easiest meals to assemble on a busy weeknight. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 338 calories, Fat 20g fat (9g saturated fat), Cholesterol 282mg cholesterol, Sodium 820mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
CHICKEN STRATA
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.
Provided by Chilicat
Categories One Dish Meal
Time 1h15m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 16
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.
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.
MEXICAN CHORIZO STRATA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 9h25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat a drizzle of EVOO in a skillet. Add the chorizo and cook, crumbling with a wooden spoon, until browned. Drain off the fat.
- Arrange the bread in a casserole dish. Top with the chorizo and then the roasted chiles.
- Whisk together the milk, butter, hot sauce and eggs in a bowl and sprinkle with salt and pepper; pour over the chiles. Top with the cheese. Cover and refrigerate at least overnight and up to 2 days.
- To serve, bring the strata to room temperature and preheat the oven to 325 degrees F. Bake the strata for 1 hour.
- Meanwhile, whizz together the sour cream, avocado and lime juice in a food processor and season with salt and pepper.
- Top the strata with tomatoes, cilantro and dollops of the avocado sour cream.
MEXICAN CHORIZO STRATA
Make and share this Mexican Chorizo Strata recipe from Food.com.
Provided by Pinay0618
Categories Breakfast
Time 13h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- To roast the chili peppers, broil, turning occasionally with tongs and leaving the oven door ajar to allow steam to escape, until the skins are blackened all over. Transfer to a bowl, cover and let cool. Peel, seed and chop.
- Heat a drizzle of olive oil in a skillet. Add the chorizo and cook, crumbling with a wooden spoon, until browned. Drain off the fat.
- Arrange the bread in a casserole dish. Top with the chorizo and then the roasted chilies.
- Whisk together the milk, butter, hot sauce and eggs in a bowl and sprinkle with salt and pepper; pour over the chili peppers. Top with the cheese. Cover and refrigerate at least overnight and up to 2 days.
- To serve, bring the strata to room temperature and pre-heat the oven to 325°F Bake the strata for 1 hour.
- Meanwhile, whizz together the sour cream, avocado and lime juice in a food processor and season with salt and pepper.
- Top the strata with tomatoes, cilantro and dollops of the avocado sour cream.
Nutrition Facts : Calories 1527.6, Fat 121.5, SaturatedFat 58.5, Cholesterol 556.2, Sodium 2604.5, Carbohydrate 44.6, Fiber 5.1, Sugar 13.3, Protein 65.2
MEXICAN SAUSAGE STRATA
Good for breakfast or supper. From BHG with changes. (Time to prepare doesn't include refrigeration).
Provided by Caroline Cooks
Categories Breakfast
Time 53m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Coat a 9-inch quiche dish with nonstick cooking spray.
- Spread bread cubes evenly in quiche dish. Set aside.
- Crumble sausage into a medium skillet; cook until brown.
- Drain off fat.
- Pat with paper toweling to remove excess fat.
- Sprinkle cooked sausage over bread cubes in quiche dish.
- In a medium mixing bowl, beat together eggs, milk, and sour cream.
- Stir in cheeses.
- Pour egg mixture over sausage in quiche dish.
- Cover and refrigerate for at least 2 hours. Uncover and bake for 35-40 minutes or until center is set and top is golden brown. Remove from oven.
- Let stand for 5-10 minutes before cutting. To serve, cut strata into wedges. Spoon some salsa on top of each serving.
Nutrition Facts : Calories 382.2, Fat 26.8, SaturatedFat 11.3, Cholesterol 174.3, Sodium 749.5, Carbohydrate 15, Fiber 0.7, Sugar 1.6, Protein 19.4
OVERNIGHT MEXICAN BREAKFAST STRATA
Spicy, make-ahead, overnight egg strata. Makes a great addition to brunch or breakfast.
Provided by Krys
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Strata Recipes
Time 9h30m
Yield 12
Number Of Ingredients 11
Steps:
- Cook and stir chorizo in a large skillet over medium heat until browned and crumbly, 5 to 7 minutes. Transfer to a bowl using a slotted spoon, reserving 1 tablespoon of drippings in the pan. Add onions to the skillet and cook, stirring frequently, until tender, about 10 minutes. Stir in poblano peppers and bell pepper; cook until just tender, about 5 minutes. Remove from heat and return chorizo to the skillet.
- Lightly grease a 3-quart rectangle or oval casserole dish. Spread 1/2 of the bread into the prepared dish and top with 1/2 of the chorizo mixture. Repeat with remaining bread and chorizo.
- Whisk eggs, milk, oregano, and paprika together in a large bowl. Pour egg mixture evenly over bread and sausage. Cover and chill, 8 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C).
- Bake in the preheated oven, covered, for 30 minutes. Uncover and bake until an instant-read thermometer pressed into the center reads 170 degrees F (degrees C), 30 to 45 minutes more. Sprinkle with queso fresco during the last 5 minutes of baking. Let stand for 10 minutes and sprinkle with cilantro.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 21.4 g, Cholesterol 113.7 mg, Fat 11.2 g, Fiber 1.6 g, Protein 12.4 g, SaturatedFat 4.3 g, Sodium 462.1 mg, Sugar 5.2 g
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.
Nutrition Facts : Calories 440 calories, Fat 22g fat (10g saturated fat), Cholesterol 213mg cholesterol, Sodium 794mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 31g protein.
CHICKEN AND CHEDDAR STRATA
This is a great dish for brunches. You can use chicken or left over turkey. We used to make it for boxing day every year with the left over turkey. This recipe is best when made the night before and cooked the next morning.
Provided by CgyVegan
Categories Breakfast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Butter a six cup, deep, straight sided baking dish. Layer 1/3 each of the bread, chicken, broccoli and cheese in the baking dish; repeat to make two more layers.
- Beat eggs with milk, onion, salt and mustard until well blended.
- Pour egg mixture over strata. Cover and refrigerate at least 3 hours or overnight.
- Bake uncovered in a 350 deg. F oven for 1 1/4 hours or util puffy and golden.
Nutrition Facts : Calories 459.2, Fat 25.5, SaturatedFat 13.2, Cholesterol 294.4, Sodium 794.1, Carbohydrate 24.9, Fiber 2.4, Sugar 3, Protein 32.2
SHREDDED MEXICAN CHICKEN
This shredded Mexican chicken can be used for tacos, enchiladas, burritos, and tostadas. It's super simple and is probably the closest to authentic Mexican shredded chicken that I have experienced over the years.
Provided by Gary Thompson
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Fill a 6- to 8-quart pot halfway with water.
- Wash and rinse chicken thighs and breasts thoroughly and place into the pot with cumin, chili powder, garlic powder, oregano, salt, and pepper. Bring to a boil and cook, uncovered, for 20 minutes. Reduce heat to a simmer, cover, and cook for 30 minutes.
- Remove the lid and simmer for 10 minutes. Shred chicken in the pot with 2 forks so it can absorb some of the moisture. Simmer until stock has reduced, 20 to 30 minutes.
- Mix 1/4 cup water and cornstarch together in a small bowl. Stir into the pot and cook until sauce is thick, about 10 minutes.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 6.4 g, Cholesterol 93.1 mg, Fat 13.8 g, Fiber 1.6 g, Protein 28.2 g, SaturatedFat 3.7 g, Sodium 904 mg, Sugar 0.6 g
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