Chinese Chicken Strata
Yield
servingsPrep
20 minCook
45 minReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
chicken
cooked, diced |
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 1 ½ | tablespoons |
rice vinegar
|
|
| 1 ½ | tablespoons |
sesame oil
|
|
| 1 | teaspoon |
thai chili paste
with garlic |
|
| 1 ¾ | teaspoons |
dry mustard
|
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 1 | medium |
sweet red bell peppers
chopped |
|
| 1 | can |
water chestnuts
sliced and drained |
*
|
| 6 | slices |
white bread
cubed |
|
| 2 | cups |
cheddar cheese
shredded |
|
| 3 | large |
eggs
|
|
| 2 | cups |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
chicken
cooked, diced |
|
| 45 | ml |
soy sauce, tamari
|
|
| 23 | ml |
rice vinegar
|
|
| 23 | ml |
sesame oil
|
|
| 5 | ml |
thai chili paste
with garlic |
|
| 8.8 | ml |
dry mustard
|
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 1 | medium |
sweet red bell peppers
chopped |
|
| 1 | can |
water chestnuts
sliced and drained |
*
|
| 6 | slices |
white bread
cubed |
|
| 473 | ml |
cheddar cheese
shredded |
|
| 3 | large |
eggs
|
|
| 473 | ml |
milk
|
|
Directions
In a medium bowl, combine diced chicken, soy sauce, vinegar, sesame oil, chili paste with garlic, 1 teaspoon dry mustard, scallions, red pepper, and water chestnuts.
Mix well and set aside.
Turn half the bread cubes into a buttered 11 x 7 inch baking dish .
Sprinkle with half the cheese.
Distribute half the chicken mixture over cheese.
Cover with remaining bread cubes and remaining ¾ teaspoon dry mustard until blended.
Pour evenly over casserole.
Cover with plastic wrap.
Refrigerate several hours, or overnight.
Preheat oven to 350℉ (180℃).
Bake, uncovered 40 to 45 minutes, until top is golden and center is set.
Let cool 5 minutes, then cut into squares or rectangles to serve.
