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Chicken-Mushroom Strata
Bake: 40 mins at 325°F
Stand: 10 mins
Ingredients
- 1 8 ounce loaf French bread, cut into 1-inch cubes (8 cups)
- 2 cups chopped cooked chicken
- 1 8 ounce can drained, chopped water chestnuts
- 1/4 cup sliced green onions
- 1 8 ounce package sliced mushrooms
- 1/2 cup chopped green sweet pepper
- 1 tablespoon butter or margarine
- 2 cups shredded Monterey Jack cheese
- 3 eggs
- 1 1/2 cups milk
- 1 10 3/4 ounce can condensed cream of chicken soup
- 2 tablespoons coarse-grain mustard
- 1/4 teaspoon ground black pepper
- 2/3 cup fine dry bread crumbs
- 1/4 cup butter or margarine, melted
Directions
1. Place bread cubes in a greased 13x9x2-inch baking dish. Layer chicken, water chestnuts, and green onions over bread. In a skillet, cook mushrooms and sweet pepper in butter until tender. Layer mixture over green onions; sprinkle with cheese.
2. Whisk together eggs, milk, soup, mustard, and pepper. Pour over layers in dish and press mixture lightly with a spoon. Cover and chill for 4 to 24 hours.
3. Bake in a 325 degree F oven for 30 minutes. In a small bowl, combine bread crumbs, and 1/4 cup melted butter. Sprinkle over casserole. Bake about 10 minutes more or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Makes 10 to 12 servings.
