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Mexi-Chicken Strata

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Mexi-Chicken Strata
  • Prep Time 15 min
  • Total Time 9 hr 25 min
  • Servings 8
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Do brunch at home. It's easy with a make-ahead spicy chicken strata.

Ingredients

8
slices white bread
1 1/2
cups finely chopped cooked chicken
1/2
cup roasted red bell peppers (from 7.25-oz. jar), cut into strips
1/3
cup mayonnaise or salad dressing
8
oz. (2 cups) shredded Monterey Jack cheese
4
eggs
1 1/4
cups milk
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
1
teaspoon cumin
3/4
cup Old El Paso™ Salsa, if desired

Directions

  • 1 Spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cut 4 bread slices in half; arrange in sprayed baking dish.
  • 2 In medium bowl, combine chicken, roasted peppers, mayonnaise and half of the cheese; mix well. Spread over bread in baking dish. Cut remaining bread into cubes; sprinkle over chicken mixture.
  • 3 In same bowl, beat eggs. Add milk, green chiles and cumin; mix well. Pour over bread cubes. Top with remaining cheese. Cover; refrigerate 8 hours or overnight.
  • 4 Heat oven to 325°F. Uncover baking dish; bake 50 to 60 minutes or until set. Let stand 10 minutes before serving. Top each serving with salsa.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
350
(
Calories from Fat
200
)
Daily Value
Total Fat
22g
34%
(
Saturated Fat
9g
45%
)
Cholesterol
165mg
55%
Sodium
640mg
27%
Total Carbohydrate
18g
6%
(
Dietary Fiber
1g
4%
,
Sugars
4g
)
Protein
21g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
30%
30%
Iron
10%
10%
Exchanges:
1 Starch; 2 1/2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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