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Mexi-Chicken Strata




Source of Recipe


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Recipe Introduction


servings 8
points 7


List of Ingredients




8 slices light white bread
1 1/2 cups finely chopped cooked chicken
1/2 cup roasted red bell peppers (from 7.25-oz. jar), cut into strips
1/3 cup light mayonnaise or light salad dressing
8 oz. (2 cups) Low-fat shredded Monterey Jack cheese
4 eggs
1 1/4 cups milk
1 (4.5-oz.) can Old El Paso Chopped Green Chiles
1 teaspoon cumin
3/4 cup Old El Paso Salsa, (optional)

Recipe



Spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cut 4 bread slices in half; arrange in sprayed baking dish.

In medium bowl, combine chicken, roasted peppers, mayonnaise and half of the cheese; mix well. Spread over bread in baking dish. Cut remaining bread into cubes; sprinkle over chicken mixture.

In same bowl, beat eggs. Add milk, green chiles and cumin; mix well. Pour over bread cubes. Top with remaining cheese. Cover; refrigerate 8 hours or overnight.

Heat oven to 325°F. Uncover baking dish; bake 50 to 60 minutes or until set. Let stand 10 minutes before serving. Top each serving with salsa.




SERVING SIZE: 1/8 of Recipe
Calories 350
Total Fat 22 g
Saturated 9 g
Cholesterol 165 mg
Sodium 640 mg
Total Carbohydrate 18 g
Dietary Fiber 1 g
Sugars 4 g
Protein 21 g