Chicken and Asparagus Strata Brunch Casserole
Transform your brunch game with this decadent Chicken and Asparagus Strata Brunch Casserole, a savory masterpiece perfect for family gatherings or special occasions. Loaded with tender shredded chicken, crisp-tender asparagus, and a blend of creamy Gruyère and gooey mozzarella cheeses, this make-ahead casserole delivers layers of hearty flavor and texture. Cubed day-old baguette absorbs a rich custard of eggs, whole milk, and heavy cream, enhanced with Dijon mustard and garlic powder for a subtle tangy kick. Blanching the asparagus keeps its vibrant green color, while an overnight chill ensures every bite is infused with deliciousness. Baked to golden perfection, this crowd-pleasing dish serves up eight satisfying portions, making it an ideal centerpiece for a brunch spread you'll want to savor.
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Recipe Information
Ingredients
- 2 cups Cooked chicken breasts, shredded or diced
- 1 pound Asparagus, trimmed and chopped into 1-inch pieces
- 5 cups Day-old baguette or rustic bread, cubed
- 1.5 cups Shredded Gruyère cheese
- 1 cup Shredded mozzarella cheese
- 8 pieces Large eggs
- 2.5 cups Whole milk
- 0.5 cup Heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Butter, for greasing the casserole dish
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with the butter and set aside.
Bring a medium pot of salted water to a boil. Blanch the asparagus pieces in the boiling water for 2-3 minutes, until bright green and slightly tender. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, garlic powder, salt, and black pepper until fully combined.
Layer half of the bread cubes in the bottom of the prepared casserole dish. Evenly distribute half of the shredded chicken, blanched asparagus, and Gruyère cheese over the bread layer.
Repeat with another layer of bread, chicken, asparagus, and Gruyère cheese.
Pour the egg mixture evenly over the layers in the casserole dish, allowing it to soak into the bread. Gently press down on the mixture to help the bread absorb the liquid.
Sprinkle the top with the shredded mozzarella cheese.
Cover the casserole dish tightly with foil and let it rest in the refrigerator for at least 1 hour, or overnight for best results.
When ready to bake, remove the casserole from the refrigerator and let it come to room temperature for about 15 minutes.
Bake the covered casserole in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and the casserole is set in the center.
Allow the casserole to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
5436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.8 g | 288% | |
| Saturated Fat | 112.3 g | 562% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 2378 mg | 793% | |
| Sodium | 9961 mg | 433% | |
| Total Carbohydrate | 450.1 g | 164% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 49.3 g | ||
| Protein | 370.7 g | 741% | |
| Vitamin D | 15.8 mcg | 79% | |
| Calcium | 3615 mg | 278% | |
| Iron | 42.3 mg | 235% | |
| Potassium | 4669 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
