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Chicken, Leek, and Mushroom Strata Recipe

Chicken, Leek, and Mushroom Strata Recipe
  • Category

    Bread Pudding

  • Cusine



2 tablespoons olive oil

1 medium leek

8 ounces shiitake mushrooms, washed, trimmed, sliced into 1/2-inch slices

2 medium cloves garlic, minced

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


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. 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. 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. 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. 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.