Chicken Cheese Strata

Chicken Cheese Strata

This dish was a huge hit with my husband! He said he could have eaten the entire pan himself 🙂 Yay! That’s what I call a success!

Yield: 6-8 servings.


  • 2 boneless skinless chicken breasts, cut into ½ inch cubes
  • 6 TBS butter, divided
  • 3 cups frozen broccoli florets, thawed or fresh broccoli
  • ½ tsp onion salt
  • ½ tsp dried thyme
  • ½ tsp dried rosemary, crushed OR 1/4 tsp ground rosemary
  • ¼ tsp pepper
  • 1 loaf French bread, cubed
  • 2 eggs
  • ¾ c milk
  • 1 can cream of chicken soup
  • 1 cup shredded colby-monterey jack cheese


  1. Preheat oven to 400°.
  2. Spray a 9×13 glass baking dish with cooking spray.
  3. In a small bowl, combine eggs, milk and soup. Set aside.
  4. In a 10-in. skillet, melt 2 TBS Butter and toast 1/2 the french bread until lightly browned. Put toasted bread in the glass dish. Repeat with the remaining bread.
  5. Pour egg mixture over bread cubes.
  6. Then saute chicken in 2 tablespoons butter until no longer pink. Add broccoli, onion salt, thyme, rosemary and pepper; heat through.
  7. Stir in chicken mixture to the bread cubes and sprinkle with cheese.
  8. Bake, uncovered, 20-25 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.

This recipe is adapted from a recipe in Simple & Delicious February/March 2011, p9

One thought on “Chicken Cheese Strata

  1. Pingback: December Meal Plan | The Monthly Lineup

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