Ingredients
- 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 (1 inch cubes) cooked chicken
- 1 cup mayonnaise
- 1 1/2 cups milk
- 1 1/2 cups chicken broth
- 6 large eggs
- 1 tbsp. chopped parsley
- 1 tbsp. chopped chives
- 1 tsp. salt
- 1/2 tsp. black pepper
- 6 cups cubed (1 inch cubes) French bread
- 1 cup shredded sharp cheddar cheese
Preparation
Step 1
1. Heat butter in large skillet over medium heat. Add onion and celery and cook uncovered, stirring occasionally, about 5 minutes. Add asparagus, 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 large bowl.
2. Add chicken and mayonnaise, mix well. Whisk milk, broth, eggs, parsley, chives, salt and pepper in another bowl.
3. Lightly butter a 13 x 9-inch glass baking dish. Spread half of 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.
4. Preheat oven to 350 degrees. Bake strata for 45 minutes. Sprinkle with cheese; bake until cheese is melted, about 15 minutes more. Let stand for 5 minutes; serve hot.