Chicken and Spinach Strata (Bread Bake)
Whip up a quick and easy dinner with this chicken and spinach strata. This recipe is a fantastic way to use up leftovers—no chopping required! It creates a savory bread bake filled with layers of bread, chicken, spinach, and cheese, all held together by a rich, custardy egg mixture. It's a comforting meal that comes together in a snap.
| Cuisine | Western |
| Category | Bread |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 4 servings |
| Difficulty | Easy |
| Published | 8/18/2025 |
Instructions
- 1
Defrost the frozen spinach in the microwave for about 4 minutes on high. Once thawed, squeeze out all the excess water.
- 2
To make the egg mixture, place the eggs, milk, grated parmesan, salt, and black pepper into a bowl and whisk until everything is well combined.
- 3
Spread half of the bread cubes evenly across the bottom of a 25cm x 25cm (10" x 10") baking dish.
- 4
Layer the spinach over the bread, followed by the shredded chicken and half of the grated cheese.
- 5
Top with the remaining bread cubes. Use your hands or a spatula to gently press the bread down to help it compress and absorb the egg mixture more evenly.
- 6
Pour the egg mixture over the bread, making sure to cover all the cubes evenly. Top with the remaining grated cheese, and gently press down again to help the bread soak up the liquid.
- 7
Set the baking dish aside for at least 15 minutes, and preferably up to 30 minutes, to allow the bread to fully soak up the egg mixture. You can also cover it tightly and place it in the freezer to use later; just make sure to defrost it completely before baking.
- 8
Preheat your oven to 180°C (350°F).
- 9
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and continue to bake for another 10 minutes, or until the top is golden brown and the strata is set.
- 10
Serve immediately, garnished with fresh parsley if you like.
Nutrition Information
| Calories | 470 |
| Protein | 37.3g |
| Carbohydrates | 34.1g |
| Total Fat | 20.9g |
| Saturated Fat | 10.3g |
| Polyunsaturated Fat | 0g |
| Monounsaturated Fat | 0g |
| Trans Fat | 0g |
| Cholesterol | 312mg |
| Sodium | 1333mg |
| Potassium | 629mg |
| Fiber | 2.6g |
| Sugar | 4.9g |
| Vitamin A | 6550IU |
| Vitamin C | 23.9mg |
| Calcium | 460mg |
| Iron | 5.2mg |
Recipe Notes
Bread – This recipe works well with either stale or fresh bread. If you use stale bread, it is crucial to let the strata sit for at least 30 minutes before baking to allow the bread to fully absorb the liquid. Fresh bread can be baked sooner, but a short rest is still beneficial. The amount of bread needed is roughly enough to cover the base of a 25cm x 25cm (10" x 10") baking dish twice.
Ingredient substitutions – You can use fresh spinach instead of frozen; just shred it and quickly pan-fry it to remove the liquid before layering. If you use bacon instead of chicken, fry it first and then use half the amount of salt in the egg mixture. If you opt for mozzarella cheese, you may need to add an extra 1/4 teaspoon of salt, as mozzarella is less salty than other cheeses like cheddar.
Serving size and make-ahead – This recipe can be made as four individual servings using 1 1/2 to 2 cup capacity ramekins; they will bake in about 15 minutes. This is not a recipe that is intended to be an overnight bake. If you want to make it the day before, add an extra egg and 1/4 cup of milk to the mixture to prevent it from becoming too dry.
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