 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
The spices in this simple strata with chicken, broccoli and cheese offer an extra-special taste. Ingredients:
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes |
4 tablespoons butter, divided |
3 cups frozen broccoli florets, thawed |
1/2 teaspoon onion salt |
1/2 teaspoon dried thyme |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon pepper |
6 cups cubed french bread |
2 eggs |
3/4 cup 2% milk |
2/3 cup condensed cream of onion soup, undiluted |
1 cup (4 ounces) shredded colby-monterey jack cheese |
Directions:
1. 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.
2. 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.
3. Bake, uncovered, 15-20 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 8 servings.
|
|