Chicken Strata a La King
This savory layered bread pudding, with chunks of tender chicken and sliced mushrooms, is a dish fit for a king!
1/2 cup chopped sweet red pepper
1 teaspoon instant minced onion
2 tablespoons water
1 (10-ounce) package frozen peas
1 (5-ounce) can chunk chicken
1 (4-ounce) can sliced mushrooms, drained
1 1/2 teaspoons poultry seasoning
4 cups day-old bread cubes (6 to 8 slices)
6 large eggs
1 1/2 cups milk
- In medium saucepan, stir together pepper, onion and water. Cover. Cook over medium heat, stirring occasionally until softened, about 6 to 7 minutes. Add peas. Cover. Cook, stirring occasionally to break peas apart, until mixture is heated throughout. Stir in chicken, mushrooms and seasoning.
- In large bowl, stir together vegetables and bread cubes. Spoon into lightly greased 8x8x2-inch baking dish. In large bowl, beat together eggs and milk until well blended. Pour over bread. Cover with foil.
- Refrigerate several hours or overnight or bake immediately in preheated 350°F (175°C) oven 30 minutes. Uncover. Continue baking until golden brown and knife inserted near center comes out clean, about 30 to 40 minutes more.
Makes 6 servings.