Cheesy Chicken Strata Recipe
This cheesy Chicken Strata Recipe makes a great make-ahead dinner option! Put your stale bread and leftover chicken to work, then mix with broccoli and three kinds of cheese.
This recipe is for everyone who ever dreamed of making a soup out of the leftover vegetables in the refrigerator… but are secretly more into things like bread, cheese, and chicken.
If this describes you (it definitely describes ME) then you’re going to be pretty excited about this Chicken Strata.
And yes. There are some vegetables, too.
I had seen Nagi’s version of a Strata and was majorly intrigued. It looked like stuffing with cheese and meat in it. How bad could that be?
I also buy rotisserie chickens like they are going out of style. It’s one of those things I always want to have on hand. You can turn it into soup, you can throw it on a salad, or you can chuck it in a Cheesy Chicken Strata.
It’s a cinch to prepare, too. Just layer cubed bread, chicken, broccoli, and Wisconsin cheese in a baking dish (I used Alpine-style cheese and a lovely raw Gouda).
Then whisk up some eggs and Wisconsin parmesan, pour it over the top, and squish it all down so the eggs soak in to the bread.
Let it rest at least 30 minutes, pop it in the oven, and bake it until the bread gets toasty brown, the cheese gets all delicious and melty, and everything is hot and bubbly.
And that’s it! Just dive in. I passed around a lot of test batches of this recipe… people were pretty excited about it. I hope you are, too.
Save this Cheesy Chicken Strata to your “Dinners” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
Cheesy Chicken Strata Recipe
- 1 1/2 cups fresh broccoli florets see notes
- 8 eggs
- 1 1/2 cups milk
- 1/2 cup Wisconsin Parmesan cheese shredded
- 1 teaspoon salt
- 8 cups leftover Italian or French bread cut into 1-inch cubes
- 2 cups cooked chicken shredded or diced
- 2 cups Wisconsin Alpine-style cheese shredded
- 2 cups Wisconsin Gouda cheese shredded
- Bring 2 quarts water to a boil. Add broccoli florets and cook until bright green but still tender-crisp, about 1 to 2 minutes. Remove from boiling water and immediately plunge into a bowl of ice water to stop the cooking. Drain well and pat dry with paper towels.
- Meanwhile, in a medium bowl, whisk together eggs, milk, Parmesan, and 1 teaspoon salt. Set aside.
- In a 9-inch by 13-inch baking dish, arrange half the bread cubes. Top with chicken, broccoli, and 1 cup each of Alpine-style and Gouda cheese.
- Pour egg mixture evenly over the strata. Top with the remaining bread cubes and press down firmly with a measuring cup so the egg mixture soaks into the bread. Top with remaining cheese.
- Cover with foil and refrigerate at least 30 minutes or overnight.
- To bake, preheat oven to 350 degrees. Baked covered for 20 minutes. Remove foil and bake 10 to 15 minutes longer or until lightly browned.
- Let stand 5 minutes before serving.
Adapted from Nagi's Chicken and Spinach Bread Bake.
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