By:Nagi
30 Comments
How would you describe strata? Savoury bread pudding? Bread bake? Savoury french toast casserole? Whatever you call this, this Chicken and Spinach Strata is dinner in a snap and complete meal with 10minutes of prep. Make individual servings or one large dish to share.
This Chicken and Spinach Strata is a great end of week meal. Or a great start of week meal to use up leftovers from the week before! The onlyingredients in this recipe youactually need to have are egg, milk and bread (stale is fine!). Everything else is optional or use what you have. No cheese? No problem. Just up the salt a bit to make up for it. Only got ricotta? Perfect. Dollop it in the layers. No chicken? No worries. Make it without, or add more veggies, or how about using ham, bacon or even a can of tuna? (Just make sure to drain it).
This strata version I have shared is a Chicken, Spinach and Cheese one because I was feeling super lazy and didn’t want to do any chopping (well, other than the bread – though I was tempted just to tear it into chunks). I used frozen spinach because that’s what I had but you can use fresh spinach or any other vegetables you have that will cook in 30minutes in the oven. The only thing to remember is to get rid of excess liquid which means for leafy greens and watery vegetables like capsicum (bell peppers), you should fry them quickly before layering them in the strata otherwise your egg mixture won’t set because it will become too watery.
I made one big one which takes 30 minutes to bake, but you could also make this in ramekins (4 x 1 1/2 cup capacity) and it will bake inonly 15 minutes.
This is my ultimate midweek dinner in a snap. What’s your speedy midweek meal tip?
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Chicken and Spinach Strata (Bread Bake)
Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 25 minutes mins
Baking, Midweek Meals
4.50 from 4 votes
Servings4 to 5
Tap or hover to scale
Dinner in a snap! No chopping, and a great way to use up leftovers.
Ingredients
- 7 cups french bread , cut into 2 cm / 1 inch cubes
- 1 cup grated cheese (any melting cheese is fine - tasty, cheddar, mozzarella)
- 250 g / 8 oz frozen spinach (2 packets, chopped)
- 1 cup shredded or diced chicken , or any other cooked protein, ham or bacon
- Parsley , finely chopped (garnish - optional)
Egg Mixture
- 6 eggs
- 1 1/4 cups milk
- 1/4 cup grated parmesan
- 1 tsp salt
- Black pepper
Instructions
Defrost the spinach in the microwave (4 minutes on high), then squeeze out excess water.
Make Egg mixture: Place ingredients into a bowl and whisk until combined.
Spread half the bread into the base of a baking dish 25cm x 25cm (10" x 10").
Layer with the spinach, then chicken then top with half the cheese.
Top with remaining bread. Squish the bread down to compress (this helps the egg mixture to be soaked up evenly).
Pour over egg mixture - try to cover all the bread evenly.
Top with remaining cheese, then squish down to help the bread soak up the egg mixture.
Set aside for at least 15 minutes, preferably 30 minutes.
To freeze: Cover tightly and place in freezer. Defrost completely before cooking.
Preheat oven to 180C/350F.
Cover baking dish with foil and bake for 20 minutes. Remove foil, then bake for a further 10 minutes until golden on top.
Serve immediately, sprinkled with parsley if desired.
Recipe Notes:
1. This recipe works well with stale or fresh bread. If you use stale bread, you must put it aside for 30 minutes before baking to give the egg mixture a chance to seep into the bread. If you use (reasonably) fresh bread then baking it straight away is ok (but still preferable to set aside for a while).
2. Bread comes in all sizes so it is a bit hard to measure exactly how much you need. Basically you need 2 x enough to cover the base of a square baking dish approximately 25cm x 25cm (10 " x 10") (i.e. one for bottom layer, one for top)
3. You can substitute the frozen spinach with fresh spinach. Shred, then pan fry briefly to remove liquid before layering.
4. If you use bacon instead of chicken, dice it then fry it first before layering. And halve the amount of salt in the Egg Mixture.
5. If you use mozzarella cheese you will need to increase the salt by 1/4 tsp (because it is not salty).
6. You can make 4 individual servings rather than 1 big one. Use 1 1/2 to 2 cup capacity ramekins. They will bake in 15 minutes.
7. This is not an overnight version. If you want to make this the day before, add 1 egg and 1/4 cup of milk, otherwise it will be too dry.
8.
Nutrition Information:
Serving: 310gCalories: 470cal (24%)Carbohydrates: 34.1g (11%)Protein: 37.3g (75%)Fat: 20.9g (32%)Saturated Fat: 10.3g (64%)Cholesterol: 312mg (104%)Sodium: 1333mg (58%)Potassium: 629mg (18%)Fiber: 2.6g (11%)Sugar: 4.9g (5%)Vitamin A: 6550IU (131%)Vitamin C: 23.9mg (29%)Calcium: 460mg (46%)Iron: 5.2mg (29%)
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Hi, I'm Nagi!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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30 Comments
Cate says
I made this yesterday for lunch, it was good! I had a leg of ham so used that instead of chicken ( about 3/4 cup chopped ham). Will try it with chicken next time .Reply
- Shelly says
I made this as an all veggie version with the silverbeet out of our garden. Was astounded that my meat-loving husband scoffed it down and said it was amazing (jaw drop!). Thanks Nagi xReply
- Emily says
This dish was amazing and easy to cook with kids. I always find that recipes aren’t accurate but these recipes are very accurate and simple yet delicious.Reply
- Sue says
Hi, can this recipe be reheated for lunch the next day?
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- Nagi says
Yes that is fine Sue! N x
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- Audrey-Maeve says
This was a huge hit in our house! I have a 9yr odl boy who never eats spinach and THIS did the trick! I wondered what is the baking dish you use as I would love to get one!Reply
- Judah says
Didn’t know this was an actual recipe just stumble upon it while i was looking for something else, then i saw the thumb nail. Use to make this when younger for quick meals while i be shopping and i would see french stick on special and about to be thrown out the next day so i’ll buy them up take them home and make them in to quiches and use the bread as a base. then i started making variation; making garlic bread as the base and making herbs and bacon toppings with some egg to bind it and sprinkle with , then moved onto homemade chili oil and tossed the bread, lime and sweet chili sauce and some bqq chicken sprinkle with cheese and smoke paprika. Good times so many variations.
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- Tina K saysSee AlsoKoolhydraatarm brood en crackers
Which cheese did you use for this picture?
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- Nagi says
Hi Tina, tasty cheese here 🙂 N x
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- M.Richards says
Cook time in recipe direction heading states 15 mins. instead of 30. Only reason I noticed is I’m halving recipe (2 servings) and the cook time was already at 15 mins.
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- Tania says
Hi, is rye bread to dense to work in this recipe.. trying to use some stale rye bread 😉
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- Bill says
Hi. Can I substitute the eggs for a condensed soup, like cream of mushroom or cream of chicken?
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- Nagi says
Hi Bill, I honestly haven’t tried!
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- Olive says
Hi! I don’t have an oven, any chance I could do this in a ramekin and a microwave? thanks!
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- Nagi says
sorry Olive, this one is for baking!
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- Glenda says
Hi…baked this in my small convection oven ….it took a little more time but the out-come was yummy….I used Cherry Hollow Sweet Ham, one organic egg and Gouda cheese, hollowed out a Telera Roll, which is tender inside and crispy outside when baked served this with Hollandsise sauce….
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- Natalya Polishchuk says
Making this now, thanks for all the tips on how to substitute for whatever you do have.
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- Nagi says
Hope you love it! N xx
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- Anne Fay says
Can you use fresh spinach?
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- Nagi says
You sure can Anna! You don’t even need to blanch / squeeze out excess liquid for this recipe 🙂
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- Jennifer Cross says
Hi Nagi,
I was so happy to find your site. This recipe turned out perfectly, was easy to make and everyone loved it.
I’m looking forward to trying more of your creations. Thanks!Reply
- Nagi says
Thank you Jennifer! I’m so glad you enjoyed this! N x
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- staella says
Hi there! Was just wondering,do you use cooked or uncookeD chicken?
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- Nagi | RecipeTin says
Hi Staella! I use cooked chicken. 🙂
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- Jeannette says
Can this be made the night before and cooked in the morning?
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- Nagi | RecipeTin says
Absolutely! This is great to leave overnight!
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- Salim says
Hi Nagi, I have to say since sub…I have to admit I love the easy and quick meals you make, and most of all I love the way you provide pics for those who are beginners. I’m no beginner and the ideas you come up with for left-ova’s lol wink is incredible and not rocket science. Keep up the good fun cooking..Blessings from Houston.. This is one recipe I plan on making since I’m a cheese lover and its easy to make..thank you..Will update you on my version.
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- Nagi says
Thank you Salim! I do hope you try it, I LOVE it!
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- vicky says
Hey!
I’m from Germany and it’s always a problem here with your thing “one cup” . Even if you look it up you get different information.
So, can you say how much _milliliters_ one cup is? And how much _Gramm_ ?
It would help. Also, it wouldn’t count for every recipe, where ever I look 😛Greetz from Germany,
Vicky
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- Nagi | RecipeTin says
Hi Vicky!! All my recipes work with cup and TBSP/tsp measures no matter which country, OR if they do not, I provide grams/oz measures so than be used no matter where you are located. So for this recipe, use whatever cup measure you have! 🙂
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