1 tbsp. unsalted butter
1 medium onion, finely chopped
3 celery ribs, finely chopped
6 oz asparagus, woody stems discarded, cut into 1 inch pieces
1/4 cup water
4 cups cubed, cooked chicken (1 inch cubes)
1 cup mayonnaise
1 1/2 cups milk
1 1/2 cups chicken broth
6 large eggs (I used egg substitute.)
1 tbsp chopped parsley
1 tbsp chopped chives
1 tsp salt
1/2 tsp black pepper
6 cups cubed French bread (1 inch cubes)
1 cup shredded sharp cheddar cheese (I used reduced fat cheese.)
- Heat butter in large skillet over medium heat. Add onion and celery and cook uncovered, stirring occasionally, about 5 minutes. Add asparagus and water and cover. Cook until asparagus is crisp-tender - about 3 minutes. Uncover and cook until all liquid is evaporated - about 2 minutes. Transfer vegetables to a large bowl.
- Add chicken and mayonnaise, mix well. Whisk milk, broth, eggs, herbs, and spices in another bowl.
- Lightly butter a 13 x 9 glass baking dish. Spread half of the bread cubes in dish; top with chicken mixture. Spread remaining cubes over chicken. Pour egg mixture over ingredients in dish. Cover and refrigerate for 4 to 10 hours.
- Preheat oven to 350. Bake strata for 45 minutes. Sprinkle with cheese and bake until it is melted - about 15 minutes more. Let stand for 5 minutes, serve hot.
Rating: Pretty good.
Warming Up: Not a problem, still tastes good.
Notes: This would be a good Thanksgiving leftovers recipe to use the extra turkey and bread from the holiday.