Southwestern Chicken Strata
Cheesy, creamy, and layered with those wonderful flavors of the southwest. Not your ordinary breakfast casserole, this strata is perfect for casual brunch or lunch dining!
Equipment
- 9" x 13" baking dish
Ingredients
- 6 cups of day-old rustic or sourdough bread, cubed, about 8 to 10 slices
- 2 cups cubed roasted chicken
- 3 cups shredded Asiago, Manchego or Monterrey Jack cheese, about 10-ounces
- 1 cup scallions sliced thin, about 3 to 4
- 1-¾ cups salsa
- 1 can black beans, 15-ounces, drained, about 1-⅓ cups
- 6 extra-large eggs
- 2 cups half and half
- 1 can green chilies, 4-ounces, drained
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- For serving: Sour cream, avocados, and tomatoes
Instructions
- Lightly spray a large baking dish, about 9”x13” with a cooking spray. Spread half of the bread across the bottom of the dish, followed by half of the roasted chicken.
- Sprinkle half of the shredded cheese along with half of the scallions over the chicken.
- Spoon 1 cup of the salsa and about half of the black beans over the top.
- Repeat the layers finishing with the black beans.
- Whisk together the eggs and the half and half with the green chilies, the kosher salt and black pepper.
- Ladle the egg custard over the bread and chicken mixture. Cover the dish tightly with a plastic wrap and refrigerate overnight.
- About 30 to 45 minutes before baking pull the casserole from the refrigerator to take the chill off. If the baking dish is still cold to the touch place it on a rimmed baking sheet before popping it into the oven.
- Bake the strata uncovered in a 375-degree oven for 50 to 55 minutes or until it’s golden around the edges and puffed and set up in the middle.
- Allow the strata to rest for about 10 minutes to finish setting up before serving.
- Top with a dollop of sour cream, a slice or two of fresh avocados and tomatoes.
Notes
Grab a roasted chicken from the market this is a quick meal to prep. And it's a great dish when you need to plan ahead it needs to rest in the refrigerator overnight.
You can make this strata as mild or spicy as you like. If you want spicier, just use “hot” salsa and “hot” green chilies to turn up the volume!