Best 4 Do Ahead Chicken Leek Strata Recipes
Indulge in a culinary journey with our delectable Chicken Leek Strata, a savory and versatile dish perfect for any occasion. This hearty casserole combines tender chicken, leeks, and a creamy custard filling, all nestled in a flaky crust. Whether you're seeking a comforting breakfast, a light lunch, or an elegant dinner, our collection of recipes offers variations to suit your every craving. From the classic Chicken Leek Strata to a vegetarian delight and a gluten-free alternative, each recipe promises a unique flavor experience. Discover the perfect Chicken Leek Strata recipe to tantalize your taste buds and create lasting memories at your table.
Here are our top 4 tried and tested recipes!
CHICKEN STRATA
This recipe is from Art Smith of Chicago's Table Fifty-Two. It was in the December 2008 issue of Good Housekeeping in their "Dinner for Four Under $10" column. Refrigerate overnight for a great breakfast casserole. Prep time doesn't include refrigeration time of 4 to 10 hours.
Provided by Chilicat
Categories One Dish Meal
Time 1h15m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat butter in large skillet over medium heat. Add onion and celery and cook uncovered, stirring occasionally, about 5 minutes. Add asparagus, water and cover. Cook until asparagus is crisp-tender, about 3 minutes. Uncover and cook until all liquid is evaporated, about 2 minutes. Transfer vegetables to large bowl.
- Add chicken and mayonnaise, mix well. Whisk milk, broth, eggs, parsley, chives, salt and pepper in another bowl.
- Lightly butter a 13x9 inch glass baking dish. Spread half of bread cubes in dish; top with chicken mixture. Spread remaining cubes over chicken. Pour egg mixture over ingredients in dish. Cover and refrigerate for 4 to 10 hours.
- Preheat oven to 350°F Bake strata for 45 minutes. Sprinkle with cheese; bake until cheese is melted, about 15 minutes more. Let stand for 5 minutes; serve hot.
CHICKEN-LEEK STRATA
Here's a great do-ahead recipe to pull out for a "let's do brunch" day.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 5h18m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in 1-quart saucepan over medium heat. Cook leeks in butter about 3 minutes, stirring frequently, until softened; remove from heat.
- Cut enough bread into 1-inch cubes to measure 5 cups. Mix bread cubes, leeks, chicken and dill weed. Spread bread mixture in ungreased square baking dish, 8x8x2 inches. Sprinkle with cheese. Mix remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 4 hours but no longer than 24 hours.
- Heat oven to 325°F. Uncover and bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 340, Carbohydrate 23 g, Cholesterol 195 mg, Fiber 1 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 700 mg
TURKEY LEEK STRATA
You've got a great new strata to try! You know the routine--make it ahead and just pop it in the oven for a great brunch, lunch or even dinner dish.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 5h20m
Yield 6
Number Of Ingredients 10
Steps:
- In 1-quart saucepan, melt butter over medium heat. Cook leeks in butter about 3 minutes, stirring frequently, until softened; remove from heat.
- Mix bread cubes, leeks, turkey and dill weed. Spread bread mixture in ungreased square baking dish, 8x8x2 inches. Sprinkle with cheese. Mix remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 4 hours but no longer than 24 hours.
- Heat oven to 325°F. Uncover and bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 330, Carbohydrate 21 g, Cholesterol 190 mg, Fiber 1 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 680 mg
LEFTOVER CHICKEN STEAK
A great little recipe if you have some leftover chicken laying around. It's good just to buy to chicken to make this too.
Provided by Kevin Young
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute mushrooms in a frying pan over medium heat until wilted (about 10 minutes).
- Combine all the ingredients except the oil and flour together and mix well.
- Form chicken mixture into individual patties of desired size.
- Place patties on plate and chill in refrigerator for 1 hour.
- Dust patties with flour and fry in oil over medium-high heat until both sides are golden brown.
- Serve with desired topping, I like a brown gravy, good by itself though.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
- Use high-quality ingredients: The better the ingredients you use, the better your strata will be. Look for fresh, organic ingredients whenever possible.
- Don't overmix the batter: Overmixing the batter can make your strata tough. Mix just until the ingredients are combined.
- Bake the strata in a water bath: This will help to prevent the strata from drying out and will also help it to cook evenly.
- Let the strata rest before serving: This will help the strata to set and will make it easier to slice.
Conclusion:
Chicken leek strata is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover chicken. With a little planning, you can easily make this dish ahead of time, which makes it a great option for busy weeknights. So next time you're looking for a quick and easy meal, give chicken leek strata a try. You won't be disappointed!
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