Wednesday, April 13, 2011

Chicken Cheese Strata

Here was a scrumptious supper that was a hit with my family. My mother in law said that it tasted like Thanksgiving to her! :) It was easy to throw together and it finished off in the oven so I had time to do homework with the kids... Just don't forget to use a pot holder when grabbing the handle after it has been out of the oven! Josh was still feeling the after effects of that mistake while we were eating! :( I don't know if any of you out there have heard of cream of onion soup, but I haven't and I couldn't find it. So, I substituted cream of mushroom and it worked out well.

Chicken Cheese Strata
(recipe found in Taste of Home Simple and Delicious)

1 loaf (1 pound) french bread
3/4 pound boneless skinless chicken breasts, cut into 1/2" cubes
4 tablespoons butter, divided
3 cups frozen broccoli florets, thawed
1/2 teaspoon onion salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 eggs
3/4 cup milk
2/3 cup condensed cream of onion soup, undiluted (I used cream of mushroom)
1 cup shredded colby monterey jack cheese

Split bread in half lengthwise; cube top half of bread and set aside. Use bottom half for whatever else you might want to. In a 10" ovenproof skillet, saute chicken in 2 tablespoons butter until no longer pink. Add the broccoli, onion salt, thyme, rosemary and pepper; heat through. Remove from skillet and keep warm.

In the same skillet, toast bread cubes in remaining butter until lightly browned. In a small bowl, combine the eggs, milk and soup; pour over bread cubes. Stir in chicken mixture. Sprinkle with cheese. Bake, uncovered, at 400 for 15-20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

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