Chicken & Spinach Strata
A savory and satisfying baked dish with sourdough bread, grilled chicken, spinach, and flavorful veggies, all soaked in a creamy custard mixture.
Ingredients
- 4 cups sourdough bread ripped into pieces
- 2 cups spinach
- 1 cup sauteed mushrooms & onions
- ½ cup yellow bell peppers
- 3 grilled chicken tenders diced
- 1 small tomato sliced
- 3 large eggs
- 1 cup half & half
- ½ cup butter
- salt & pepper to taste
Instructions
- Slice and chop the mushrooms and onions. Sauté them in butter or oil until softened.
- In a large bowl, combine the sautéed onions and mushrooms, yellow peppers, spinach, bread, and chicken. Mix everything together thoroughly.
- Pour the mixture into a glass bread pan, ensuring it is evenly spread out.
- In a mixing cup, combine the eggs and half and half. Stir vigorously until well combined.
- Pour the egg and half and half mixture over the top of the bread mixture, making sure that all the bread is evenly covered.
- Arrange slices of butter on top of the breading, along with the tomato slices.
- Cover the pan with foil and refrigerate overnight, or for at least 2 hours, allowing the bread to soak up the egg and half and half mixture.
- Preheat the oven to 375°F. Remove the foil from the pan and place the strata into the preheating oven to come to room temperature.
- Bake for 30-40 minutes or until the sides are bubbling and the top has toasted to a golden brown.
- Once ready, remove from the oven and serve immediately. Enjoy!
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