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Chicken Florentine Strata

Course entree
Servings 4 servings


  • 1-1/2 lbs boneless, skinless chicken breast halves, sliced into thin strips
  • 2 tbsp olive oil
  • 2 shallots, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 10 slices white bread, cut into cubes
  • 1 16-oz frozen spinach, thawed package and well-drained
  • 1 cup sundried tomatoes, drained and chopped
  • 2 cups grated Monterey Jack cheese
  • 6 eggs
  • 2 cups whole milk
  • 2 tsp Dijon mustard
  • 1/4 tsp nutmeg


  • Wash hands with soap and water.
  • Lightly grease a 3-quart casserole dish.
  • Gently rinse shallots under cold running water.
  • In a large skillet over medium-high heat, warm oil. Add minced shallots to skillet and sauté 1 minute. Add chicken strips and cook 5 minutes more. Do not rinse raw poultry or meat.
  • Wash hands with soap and water.
  • Place a layer of bread cubes in the bottom of the dish. In alternating layers, place chicken, spinach, sundried tomatoes, cheese and bread, ending with a sprinkling of bread on top.
  • Add eggs to a large bowl.
  • Wash hands with soap and water after handling raw eggs.
  • Add milk, mustard and nutmeg to egg mixture and combine with a whisk.
  • Pour mixture over the casserole, cover and refrigerate on lowest shelf 4 hours or overnight.
  • Preheat oven to 350 °F. While oven heats, remove casserole from refrigerator. Place casserole in oven and bake 35-40 minutes, until golden brown on top and internal temperature reaches 165 °F on food thermometer.
  • Remove from oven and cool 5 minutes before serving.


This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org