There are some dishes that feel like a warm hug, and a strata is one of them. A chicken cheese strata is a savory bread pudding or casserole that transforms simple ingredients into a rich, custardy, and incredibly comforting meal.1 It’s perfect for using up leftover chicken and day-old bread, and its secret weapon is that you can assemble it the night before and just pop it in the oven the next morning.2
This recipe takes all the best parts of a frittata, a sandwich, and a casserole and bakes them into one golden, fluffy, and delicious dish. It’s a versatile star that works equally well for a lazy weekend brunch as it does for a comforting weeknight dinner. With its layers of savory chicken, melted cheese, and tender bread soaked in a rich egg custard, it’s a dish that will have everyone asking for the recipe.
Why You’ll Love This Recipe
- Make-Ahead Magic: The main step happens the night before, freeing up your time for a relaxed morning or a stress-free dinner.
- Incredibly Versatile: It works for any meal! Serve it for breakfast, lunch, or a satisfying family dinner.
- Great for Leftovers: This is the perfect recipe for using up cooked chicken, stale bread, or any leftover veggies you have on hand.
- Easy to Customize: You can easily swap out the chicken and cheese for your favorite proteins and vegetables, making it endlessly adaptable.
- Ultimate Comfort Food: With its soft, custardy center and golden-brown crust, it’s the definition of a cozy, hearty meal.
Ingredients
- 1 tbsp (15 g) butter, for greasing the dish
- 1 (14-16 oz or 400-450 g) loaf day-old sturdy bread (like French bread, ciabatta, or sourdough), torn or cubed into 1-inch pieces
- 2 cups (280 g) cooked chicken, shredded or cubed (a rotisserie chicken is perfect)
- 1 1/2 cups (170 g) shredded cheddar cheese
- 1/2 cup (50 g) shredded Gruyère or Swiss cheese
- 4 large eggs
- 2 cups (480 ml) milk (whole or 2% is best)
- 1/2 cup (120 ml) heavy cream or half-and-half
- 1/2 tsp (3 g) salt
- 1/4 tsp (0.5 g) black pepper
- 1/4 tsp (0.5 g) paprika
- Optional: 1/2 cup (75 g) finely chopped onion or bell pepper
Equipment
- 9×13 inch (23×33 cm) baking dish
- Large bowl
- Whisk
- Measuring cups and spoons
- Plastic wrap or foil
Step-by-Step Instructions
- Prep the Dish: Lightly grease a 9×13-inch baking dish with the butter.
- Layer the Ingredients: Scatter half of the torn bread cubes evenly over the bottom of the prepared dish. Sprinkle half of the shredded chicken, half of the cheddar cheese, and all of the optional chopped onion/pepper over the bread. Repeat with the remaining bread, chicken, and cheddar cheese. Top with the Gruyère or Swiss cheese.
- Make the Custard: In a large bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and paprika. Whisk until the mixture is smooth and the yolks are completely broken up.
- Pour and Chill: Carefully and slowly pour the egg mixture evenly over the top of the layered ingredients, making sure to get it into all the cracks and crevices. Use your hands or a spatula to gently press down on the bread pieces to ensure they are fully soaked in the custard.
- Refrigerate: Cover the dish tightly with plastic wrap or foil. Place it in the refrigerator and let it chill for at least 4 hours, or preferably overnight (up to 24 hours). This is the most important step for a great strata, as it allows the bread to fully absorb the liquid and prevents it from turning soggy when baked.
- Bake: When you’re ready to bake, remove the dish from the refrigerator and let it sit at room temperature for about 30 minutes. Preheat your oven to 375°F (190°C).
- Cook to Perfection: Bake the uncovered strata for 45–55 minutes, or until it’s puffed, golden brown on top, and the center is firm to the touch when gently pressed. An instant-read thermometer should read at least 160°F (71°C) in the center.
- Rest and Serve: Let the strata rest for 5–10 minutes before slicing and serving. This helps it set and makes it easier to serve clean slices.
Substitutions and Variations
- Bread: The key is to use sturdy, day-old bread. You can use French bread, sourdough, ciabatta, or even a good whole wheat loaf. For a gluten-free option, use a gluten-free loaf of bread.
- Protein: Don’t have chicken? Use a similar amount of cubed ham, cooked and crumbled sausage, or even sautéed mushrooms for a vegetarian version.
- Cheese: Try different cheeses! A sharp provolone or tangy goat cheese would be delicious. A blend of mozzarella and provolone would also give a great cheesy pull.
- Veggies: Add a layer of sautéed spinach (make sure to squeeze it dry), chopped roasted red peppers, or caramelized onions for more flavor.
Pro Tips and Common Mistakes to Avoid
- Stale Bread is a Must: Using fresh bread will result in a mushy, dense strata. Stale bread is dry and porous, so it soaks up the custard without falling apart, giving you that perfect custardy texture.
- Don’t Skip the Chill Time: This step is non-negotiable for a perfect strata. It allows the bread to absorb all the liquid and become a rich, uniform custardy mixture rather than separate, soggy pieces.
- Season the Custard: The custard is what carries all the flavor. Make sure to season it well with salt, pepper, and any other herbs you like.
- Cover to Transport: If you are taking this to a potluck or party, be sure it’s tightly covered so nothing spills out during transport.
Storage, Make-Ahead, and Reheating
- Make-Ahead: As mentioned, this is a perfect make-ahead dish. Assemble it up to 24 hours in advance and store it, covered, in the refrigerator.
- Storage: Let any leftovers cool completely before storing them in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the baked and cooled strata for up to 3 months.3 Wrap it tightly in plastic wrap and foil. Thaw overnight in the refrigerator before reheating.
- Reheating: For a whole dish, cover with foil and bake at 350°F (175°C) until warmed through, about 20–25 minutes. For individual servings, a microwave is fine, but a toaster oven or regular oven will give you a crispier result.
Serving Suggestions
This strata is a satisfying and complete meal on its own. For a brunch, serve it alongside a fresh fruit salad and a simple green salad. For dinner, it would be wonderful with a side of steamed green beans or a simple tomato soup.
Approximate Nutrition
- Yields: 8 servings
- Serving Size: 1 slice
- Calories: 410 kcal
- Protein: 25 g
- Fat: 22 g
- Carbohydrates: 29 g
Note: These are approximations and can vary based on specific ingredients and brands used.
FAQs
Q: Why do I have to use stale bread?
A: Stale bread is dry, which allows it to act like a sponge and soak up the egg custard perfectly.4 If you use fresh, soft bread, it will become dense and mushy instead of light and custardy.
Q: Can I make this on the same day?
A: It is possible, but it won’t be as good. If you are in a rush, you can let it soak for at least 30 minutes at room temperature. But for that perfect texture, letting the bread absorb the liquid in the refrigerator is key.
Q: Can I use different cheeses?
A: Yes! This recipe is very flexible with cheese. Any good melting cheese will work. You can use a mix of cheddar, Monterey Jack, provolone, or even pepper jack for a little kick.
Q: What is the difference between a strata and a frittata?
A: A frittata is like a crustless quiche, a baked egg dish with fillings. A strata is a savory bread pudding.5 The main difference is the bread—a strata uses bread cubes soaked in an egg custard, while a frittata does not.
Q: How do I know if the strata is done?
A: The top should be a beautiful golden-brown color, and the custard should be set. If you gently jiggle the dish, the center should be firm and not liquidy. An instant-read thermometer inserted into the center should read 160°F (71°C).
Chicken Cheese Strata
Equipment
- 9×13 inch (23×33 cm) baking dish
- Large bowl
- Whisk
- Measuring cups and spoons
- plastic wrap or foil
Ingredients
- 1 tbsp butter (for greasing the dish)
- 1 loaf (400-450 g) day-old sturdy bread, torn or cubed
- 280 g cooked chicken, shredded or cubed
- 1 1/2 cups (170 g) shredded cheddar cheese
- 1/2 cup (50 g) shredded Gruyère or Swiss cheese
- 4 large eggs
- 2 cups (480 ml) milk (whole or 2%)
- 1/2 cup (120 ml) heavy cream or half-and-half
- 1/2 tsp (3 g) salt
- 1/4 tsp (0.5 g) black pepper
- 1/4 tsp (0.5 g) paprika
- 1/2 cup (75 g) chopped onion or bell pepper (optional)
Instructions
- Lightly grease a 9×13-inch baking dish with butter.
- Layer half of the bread cubes in the dish. Top with half the chicken, half the cheddar, and optional onion/pepper. Repeat with remaining bread, chicken, and cheddar. Finish with Gruyère or Swiss cheese.
- In a large bowl, whisk together eggs, milk, cream, salt, pepper, and paprika until smooth.
- Pour the custard evenly over the dish. Press bread down gently so it soaks up the liquid.
- Cover with plastic wrap or foil and refrigerate at least 4 hours, preferably overnight.
- Preheat oven to 375°F (190°C). Let strata sit at room temperature for 30 minutes before baking.
- Bake uncovered for 45–55 minutes until puffed, golden, and set in the center (160°F / 71°C internal temp).
- Let rest 5–10 minutes before slicing and serving.
