Chicken, Leek, and Mushroom Strata Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated August 29, 2018
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Savory bread pudding. . Yvonne Ruperti

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.

Why this recipe works:

  • A simple but savory mixture of leeks, chicken, and mushrooms with cheese makes this strata the perfect meal for a hearty brunch or a light lunch or dinner.
  • Easy make-ahead assembly means that this is a dish that's ready to serve when you are, whether it's a Tuesday night dinner or a lazy Sunday brunch.

Notes: To cut the leek into half moons, slice in half vertically, place each piece cut side down, and slice into 1/2-inch pieces.

Recipe Details

Chicken, Leek, and Mushroom Strata Recipe

Active 20 mins
Total 4 hrs
Serves 4 servings
Cook Mode (Keep screen awake)

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

Directions

  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.

Special equipment

3 quart casserole dish

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