Cordon Bleu Strata
From WESTBY HOUSE INN & RESTAURANT
6 cups french baguette bread, cubed (4 cups if making in ramikins) 3/4 cup chicken broth 1/2 finely chopped celery 1/2 cup chopped broccoli 1/4 cup chopped green onion 1/4 cup diced red pepper 1/4 cup chopped carrots 2 cups diced cooked chicken (about 1/2 pound) 3/4 cup cubed ham (about 3 ounces) 3/4 cup grated Swiss cheese 3/4 cup mayonnaise 1 teaspoon salt 1/4 teaspoon pepper 4 eggs 1 1/2 cups milk 1/2 cup shredded Cheddar cheese Preheat oven to 325 degrees. Spray a 13 X 9-inch baking pan. Individual ramikin dishes can also be used. Place bread cubes in bottom of dish. Pour chicken broth evenly over bread cubes and let stand for 1/2 hour. This step can be done the night before and refrigerated. Gently steam the celery, broccoli, green onion, red pepper and carrots until crisp-tender in a covered microwaveable container. In a medium bowl combine chicken, ham, Swiss cheese, and blended steamed vegetables. Add mayonnaise and season with salt and pepper. Mix well; spread over bread cubes. In a medium bowl, slightly beat eggs. Mix in milk and pour over mixture in pan. Bake for 50 minutes. Ramikins for 30 minutes. Remove from oven; sprinkle shredded Cheddar cheese on top and return to oven for 8-10 minutes. Remove from oven when cheese is hot and bubbly. Let stand 10 minutes before slicing. Serve on a lettuce leaf with fresh fruit garnish. If using ramikin dishes, let stand 10 minutes before removing from ramikin dish. Serves 8-10 servings. |
Our Favorite Recipes
Blueberry French Toast Casserole
Blueberry French Toast Casserole prepared by Westby House Victorian Inn & Restaurant...Read More