Name: Chicken, Leek, and Mushroom Strata Recipe
Prep time: 5 min
Cook time: 1 h 5 min
Total time: 1 h 10 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium leek (about 10 ounces), white and light green part sliced into 1/2-inch half moons (see note); 8 ounces shiitake mushrooms, washed, trimmed, sliced into 1/2-inch slices; 2 medium cloves garlic, minced (about 2 teaspoons); Kosher salt and freshly ground black pepper; 8 ounces ground chicken; 1/4 cup dry white wine; 3 large eggs; 5 large egg yolks; 1 tablespoon cornstarch; 3 cups half and half; 1/2 teaspoon ground cayenne pepper; 6 ounces hearty French bread, cut into 1 1/2-inch cubes; 3 ounces cheddar cheese, shredded; 2 ounces Parmesan cheese, grated; 1 tablespoon chopped fresh parsley leaves

Chicken, Leek, and Mushroom Strata Recipe

This savory bread pudding is filled with ground chicken, leeks, shiitake mushrooms, and a sprinkling of white wine. It's fully make-ahead: assemble in advance and it's ready to bake immediately or the next day.

1 hr 10 min total 5 min prep 1 hr 5 min cook 4 650 cal

Instructions

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1 Heat oil in a large skillet over medium heat until shimmering. Add leek, mushrooms, garlic, and 1 teaspoon salt. Cook, stirring, until vegetables have softened and are beginning to turn golden, 6 to 8 minutes.
2 Add chicken and cook until just cooked through, breaking up into pieces with wooden spoon, about 3 minutes. Stir in wine and cook for 30 seconds. Remove from heat and let cool.
3 Whisk eggs, yolks, and cornstarch in large bowl until homogenous and lump-free. Whisk in half and half, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and cayenne.
4 Add cooled chicken mixture, cheese, and bread cubes to milk mixture. Gently toss to combine. Pour into greased 3 quart casserole dish, cover, and let sit at least 2 hours or overnight.
5 When ready to bake, adjust oven rack to middle position and preheat to 350°F. Unwrap dish and bake until golden and center is just set, 40 to 50 minutes. Serve warm.