Chicken Asparagus Strata
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup milk
1/4 cup sour cream
2 cups cooked sliced asparagus
1 cup diced cooked chicken
1/4 teaspoon dried rosemary, crushed
1/4 cup shredded cheddar cheese
Hot cooked noodles or rice
Combine the soup, milk and sour cream. Pour half into a greased 1-qt. baking dish; top with the asparagus, chicken and rosemary. Pour remaining soup over top. Sprinkle with cheese.
Bake, uncovered, at 350° for 30 minutes or until heated through. Serve with noodles or rice. Yield: 4 servings.
Chicken and Cheese Strata
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
3/4 cup 2% milk
2/3 cup condensed cream of onion soup, undiluted
1 cup (4 ounces) shredded Colby-Monterrey Jack cheese
In a 10-in. 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. Yield: 8 servings.
Wine 'n' Cheese Strata
11 cups cubed day-old French bread
1 cup (4 ounces) shredded Swiss cheese
1 cup (4 ounces) shredded Monterrey Jack cheese
1 cup diced fully cooked ham
3 green onions, sliced
2 cups milk
1/4 cup white wine or chicken broth
1-1/2 teaspoons Dijon mustard
1/8 teaspoon pepper
1 cup (8 ounces) sour cream
1/4 cup shredded Parmesan cheese
Place bread cubes in a greased 13-in. x 9-in. baking dish; top with Swiss and Monterrey Jack cheeses, ham and onions. In a large bowl, whisk the eggs, milk, wine or broth, mustard and pepper. Pour over the top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 325° for 40-45 minutes or until a knife inserted near the center comes out clean and a thermometer reads 160°. Let stand for 10 minutes before cutting.
Meanwhile, in a small saucepan, combine sour cream and Parmesan cheese; cook and stir over low heat until warm. Serve with strata. Yield: 12 servings.
The Old Guy