• Tweet

We LOVE a versatile bake/casserole that uses up leftovers and can be served as an entree for an easy weeknight family meal or a brunch item or even a potluck dish, but looks and tastes like you spent a lot of time on it.

CHICKEN CHILES RELLENOS STRATA ~ BREAD PUDDING STYLE

3-4 cups cubed French bread
1 can Rotel ORIGINAL tomatoes & chiles, drained WELL
1 small can chopped green chiles, drained WELL
1 1/2 cup shredded chicken rotisserie pieces
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
4 LARGE eggs
1 small shallot, minced
3/4 cup WHOLE milk
1 teaspoon baking powder
1/2 teaspoon garlic salt
FRESH ground black pepper
Salsa for garnish
Sour cream for garnish
1 green onion, minced for garnish

• Grease 8×8 or 9×9 baking dish.
• In a large bowl combine bread cubes, chicken pieces, tomatoes, half the chiles, shallot pieces and half of both cheeses tossing well.
• Whisk together the milk, eggs, baking powder, garlic salt and pepper.
• Pour the egg mixture over the bread mixture and gently toss together.
• Pour into the baking dish and top with remaining cheese and chiles.
• Cover and refrigerate overnight or 6-8 hours before preparing.
• Preheat oven to 350°.
• Remove casserole from refrigerator and bring to room temperature while oven is heating.
• Uncover and bake 35-40 minutes until edges are golden and cooked through in the center.
• Let stand 10 minutes before serving.
• Garnish with sour cream, salsa and green onions as desired.