Northwest Arkansas Democrat-Gazette
Easy, creamy chicken (or turkey) and wild rice soup.
This recipe is ideal for using up all those bit and pieces left in the fridge.
Use any melting-friendly cheeses you have for this recipe — the more the merrier; cheddar, jack, mozzarella and Gruyere all work great in strata. For your extras, more is more, too; the last one I made had green onion, prosciutto and lots of rosemary, and it came out fantastic (and I don’t even especially love rosemary). And you can sub half-and-half for the milk and cream. If you have leftovers, they reheat perfectly: Just pour a little half-and-half, cream, milk or stock over them to revive, then bake covered for 20 minutes at 375 degrees, or microwave.
Strata
Butter, for greasing
About 6 slices bread
4 or 5 eggs
1¼ cups milk (see note)
1¼ cups whipping cream
1 teaspoon salt
Several dashes of hot sauce
2 cups grated cheese, or more to taste A couple handfuls of extras, such as chopped onion (green or otherwise); chopped mushrooms or zucchini; pieces of ham or prosciutto; bits of cooked bacon or sausage; any kind of fresh herb(s), chopped
Heat oven to 350 degrees. Butter a 2-quart or 2-liter casserole dish. Cut or tear bread into about 1-inch cubes. In a medium bowl, whisk the eggs, milk, cream, salt and hot sauce.
Make a layer of about a third of the bread cubes in the bottom of the casserole dish, and sprinkle with about a third of the cheese and half of your extras; repeat for another layer, then top with the remaining bread cubes and cheese.
Pour the egg mixture into the casserole. (If you want to make it ahead, it can be refrigerated now all day or overnight before cooking.)
Bake at 350 degrees for 40 minutes; let rest about 10 minutes before serving. Makes 2 to 4 servings.
Note: Can substitute 2½ cups half-andhalf for the milk and heavy cream.