Chicken – Asparagus Strata

4 English muffins, torn into small pieces
1 cup cooked chicken (the recipe calls for ham)
10 oz fresh asparagus (the recipe calls for ½ of a 10oz frozen package – but my mom always taught me – eat asparagus FRESH)
8 oz shredded Swiss cheese (the recipe calls for 6 torn 1oz slices – but the shredded was local and on sale, and we added a bit more… if you don’t know by now we LOVE cheese)
4 beaten eggs
1 ¾ cup milk – we used fat free milk
½ cup sour cream – again we used fat free
2 tbsp finely chopped leeks (recipe calls for reg onion, but we subbed in leeks)
1 tbsp Dijon style mustard
¼ tsp caraway seeds (crushed)
1/8 tsp pepper

1. place ½ of the torn English muffin in a 2 qt baking dish (we are using a square baking dish)
2. top the muffins with cooked meat, veggie of choice (recipe also said you could use broccoli) and cheese
3. place the remaining ½ of torn English muffin on top of everything
4. in a mixing  bowl (at least a 4 cup capacity) beat your eggs, add in your milk, sour cream, pepper, caraway seeds and onion
5. pour your mixture above, over your bread/meat/veggie/cheese in your baking dish
6. chill for 2 – 24 hours (isn’t that cool you can prep this the day before), then cook at 325 for 50 – 55 mins
7. check for doneness with a knife or toothpick – if it comes out clean TADA it is done!
8. serve!!

 **adapted from BHG: New Cookbook – page 238


4 Responses so far »

  1. 1

    I love anything with asparagus and sour cream 🙂 Is there another type of cheese you would recommend? I’ve just never been a big fan of Swiss or Gueyer 🙂

    • 2

      I had asked the same question in my “review of the week”… I am thinking something more nutty/salty might go well. My husband suggested muenster, that is one of his FAV cheese. Muenster has the salty flavor, but I would like the nutty as well. I guess I am going to have to spend some time researching before I make it again. IF you make it let me know what you use and if it is good. I am with you on the not a huge fan of swiss status

      • 3

        I think you’re the first person that agrees with me about Swiss!! Yay 🙂 Perhaps a parm would work if it’s salt and nut that you’re looking for. Hmmm – I have a feeling there will be some experimentation next week 🙂

      • 4

        Ok well if you experiment let me know what you find that is workable. I’ll keep you posted as well. Also this would make a great breakfast – prep the night before, shove it in the oven while you are showering whatever… pretty versatile recipe like I stated somewhere in one of my blogs. haha

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