Chicken & Spinach Strata

The Starving Chef Blog
Chicken & Spinach Strata

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Yesterday I made a Shooter Sandwich and I wasn't entirely sure what to do with all of the leftover bread I was about to have. Luckily, I remembered a post I made a few months back for chicken bacon strata and decided making another, with a few twists and turns, would be the best way to use it up!

It's perfect for breakfast, lunch, or dinner (or all three!) Plus it's somewhat healthy with all of those spinach and veggies. Or maybe I'm just telling myself that, but shhhhhh.

This recipe used all of the leftover ingredients from the shooter sandwich and yet it tasted almost completely different than the sandwich did! It was like an inside-out and backwards sandwich strata that I actually can't wait to make again.

Just mix together the bread, onions, mushrooms, peppers, chicken, and spinach in a large bowl.

Then spray a glass bread pan and fill it up with the breading.

Then pour the cream and eggs over the top, and make sure everything gets covered! Finally, arrange the tomato slices and butter on the top, and cover with foil. Refrigerate overnight (or at least a few hours to let the bread soak up as much of the eggs and cream it can) and you've got breakfast ready for the morning.

When ready to bake, pop into the oven at 375°F for 30-40 minutes or until the sides are bubbling and the top is toasted. It's practically perfect, in every way!



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Chicken & Spinach Strata

Prep Time: 10 minutes + 8 hours or overnight to soak

Cook Time: 35 minutes

Makes 3-4 servings


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  • 4 cups ripped up sourdough bread, crusts removed
  • 2 cups spinach
  • 1 cup sautéed mushrooms and onions
  • 1/2 cup yellow peppers
  • 3 chicken tenders, diced
  • 1 small tomato, sliced
  • 3 large eggs
  • 1 cup half milk and half cream
  • 1 stick / 1/2 cup butter
  • salt & pepper, to taste

Here's How:

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  1. Slice and chop the mushrooms and onions. Sauté in butter or oil until softened.
  2. In a large bowl, combine the sautéed onions and mushrooms, yellow peppers, spinach, bread, and chicken. Pour into a glass bread pan.
  3. Using a mixing cup, combine the eggs and half and half. Stir vigorously then pour over the top of the bread mix. Be sure all of the bread is covered.
  4. Arrange slices of butter on the top of the breading along with the tomato slices. Cover with foil and refrigerate overnight, or at least 2 hours.
  5. Preheat the oven to 375°F. Remove the foil and place the strata into the oven. Cook for 30-40 minutes or until the sides are bubbling and the top has toasted. Serve immediately and enjoy!

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Wanna Make a Shooter Sandwich? Here's what I was actually making with these ingredients!