Chicken Casserole With Spinach, Eggs and Cheese – Strata

This Strata is made with cubed bread soaked overnight in a savory egg custard, layered with shredded chicken, wilted spinach, and cheddar cheese, then baked until puffed and golden. The overnight soak is what gives strata its custardy, bread-pudding-like texture instead of just tasting like scrambled eggs on toast.

I make this the night before a brunch or holiday morning, since all the work happens ahead and it’s just a bake in the morning. It’s also a good way to use up bread that’s starting to go stale. I like serving this next to Oven Baked Denver Omelette Casserole or Breakfast Egg Casserole for a bigger brunch spread.

If you like make-ahead brunch bakes like this one, these are worth trying too:

• Oven Baked Denver Omelette Casserole
• Breakfast Egg Casserole
• Riced Cauliflower Breakfast Casserole with Melted Cheese, Crispy Bacon and Green Onion
• 26 Amazing Mothers Day Brunch Food Ideas She Will Absolutely Love

Ingredients You’ll Need

Slightly stale, sturdy bread works better here than soft fresh bread, since it holds its shape while soaking up the custard overnight. Rotisserie chicken makes this one easy, and wilting the spinach first keeps it from releasing too much water into the custard.

Important Recipe Notes

• Use slightly stale bread. Fresh, soft bread turns to mush during the soak, while day-old bread holds its shape and soaks up the custard more evenly.
• Don’t skip the overnight soak. This is what gives strata its signature custardy texture. A shorter soak (minimum 4 hours) works in a pinch, but overnight gives the best result.
• Let it sit at room temperature before baking. Going straight from the fridge to a hot oven can cause uneven baking, with the edges finishing before the center sets.
• Wilt the spinach before layering it in. Raw spinach shrinks a lot and can leave gaps once it cooks down, so wilting it first gives a more even distribution.
• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual squares in the microwave, or the whole dish in the oven at 325°F.
• This freezes reasonably well after baking, though the texture softens slightly after thawing. Freeze in an airtight container for up to 2 months.

How to Serve, Store & Customize This Recipe

Serving: Serve warm, sliced into squares, for brunch or a make-ahead breakfast. This is filling enough on its own, or pair it with fresh fruit on the side for a fuller spread.

Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat individual squares in the microwave, or the whole dish in the oven at 325°F until warmed through.

Customizing: Swap the chicken for cooked crumbled sausage or diced ham, or add sautéed mushrooms along with the spinach. A different cheese, like gruyere or a Mexican blend, changes the flavor without changing the method.