This unique strata combines the comfort of a baked egg-and-bread casserole with the vibrant, savory notes of Chinese cuisine. Diced cooked chicken is tossed in a fragrant mixture of soy sauce, rice vinegar, sesame oil, and chili garlic paste, then layered with crisp red bell peppers, crunchy water chestnuts, and shredded cheddar cheese. The dish is assembled in a baking dish and refrigerated overnight, allowing the bread to absorb the rich, umami-packed liquid. When baked, it transforms into a golden, custardy masterpiece that is both satisfying and aromatic. It&# 226;ÂÂs an excellent choice for brunch, potlucks, or a make-ahead weeknight dinner that tastes even better the next day.
Chinese Chicken Strata
Description
This unique strata combines the comfort of a baked egg-and-bread casserole with the vibrant, savory notes of Chinese cuisine. Diced cooked chicken is tossed in a fragrant mixture of soy sauce, rice vinegar, sesame oil, and chili garlic paste, then layered with crisp red bell peppers, crunchy water chestnuts, and shredded cheddar cheese. The dish is assembled in a baking dish and refrigerated overnight, allowing the bread to absorb the rich, umami-packed liquid. When baked, it transforms into a golden, custardy masterpiece that is both satisfying and aromatic. It&# 226;ÂÂs an excellent choice for brunch, potlucks, or a make-ahead weeknight dinner that tastes even better the next day.Ingredients
Directions
-
Preheat oven to 350 degrees F (177ðC).
-
In a medium bowl, combine the diced cooked chicken, soy sauce, rice vinegar, sesame oil, chili paste with garlic, and 1 teaspoon of the dry mustard.
-
Stir in the chopped scallions, red bell pepper, and drained water chestnuts until evenly coated.
-
Lightly butter an 11x7 inch baking dish.
-
Spread half of the bread cubes (cubed from 6 slices) into the bottom of the prepared baking dish.
-
Sprinkle half of the shredded cheddar cheese over the bread layer.
-
Spread half of the chicken mixture evenly over the cheese.
-
Top with the remaining bread cubes.
-
Sprinkle the remaining 3/4 teaspoon of dry mustard and the rest of the cheddar cheese over the top bread layer.
-
In a separate bowl, whisk together the eggs and milk until blended.
-
Pour the egg mixture evenly over the casserole, ensuring it soaks into the bread.
-
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
-
Remove from refrigerator and let sit at room temperature for 15 minutes while oven preheats.
-
Remove plastic wrap and bake uncovered for 40 to 45 minutes, until the top is golden brown and the center is set.
-
Let cool for 5 minutes before cutting into squares or rectangles to serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 499.4kcal
- % Daily Value *
- Total Fat 27.5g43%
- Saturated Fat 7.3g37%
- Cholesterol 160.2mg54%
- Sodium 801.2mg34%
- Total Carbohydrate 3.1g2%
- Dietary Fiber 0.8g4%
- Sugars 1.2g
- Protein 50.0g100%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
