Chicken Florentine Strata

Chicken Florentine Strata

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Tara Eagle


I'm a BIG fan of Stratas-- they're a great way of using up leftovers. They are hearty and easy on the wallet too.

I have a basic recipe that I tweak. One night I wanted to make one but found I was low on bread. So I improvised, I made Italian Herb/Parmesan Biscuits, using Bisquick-- for the base of my Strata, I crumbled them up to let them dry out a bit. I did a quick stir fry of chicken and veggies (with garlic & herbs) and added that to the biscuits and then added in the typical custard mix of eggs & milk. I used Four Cheese Italian cheese blend on top :)


★★★★★ 1 vote

30 Min
1 Hr



  • 3 c
  • 1/3 c
    grated parmesan cheese
  • 1 tsp
    italian seasoning
  • 1/2 tsp
    garlic powder with parsley
  • 1 c

  • 2 c
    diced or shredded leftover chicken
  • 1 small
    yellow onion, diced
  • 1/2 c
    diced green pepper
  • 1/2 c
    diced red pepper
  • 1/2 c
    thawed, frozen chopped spinach- with all the liquid squeezed out
  • 1 Tbsp
    each-- olive oil & butter
  • 1 clove
    or the equivalent of crushed garlic
  • 1 Tbsp
    italian seasoning
  • 1/2 tsp
    sea salt
  • ·
    red wine vinegar

  • 4
  • 3 c
  • 1 1/2 c
    italian four cheese shredded cheese blend
  • 1/4 c
    grated parmesan cheese
  • ·
    freshly cracked pepper

How to Make Chicken Florentine Strata


  1. FOR BISCUITS-- Preheat oven to 450 degrees. Combine all dry ingredients in a mixing bowl and stir to incorporate the garlic, herbs and cheese with the biscuit mix. Mix in the 1 cup of milk with the dry ingredients, stir until all the dry bits are blended in.

    On ungreased cookie sheets (I used 2) make drop biscuits. Bake at 450 degrees for 8-10 minutes. They should be golden brown. I usually have about 4 biscuits left extra-- they are yummy by themselves or with butter.

    Once cool enough to handle, break the remaining biscuits up into small pieces to allow them to dry out a bit.
  2. FOR STIR FRY-- In a large skillet, melt butter in with the olive oil. Add in the garlic-- then chicken-- then vegetables-- then italian seasoning and sea salt. Stir til crisp/tender. Add a splash of red wine vinegar and adjust seasonings to taste. Remove from heat and let cool off.
  3. FOR CUSTARD AND ASSEMBLY-- Spray a 13" x 9" pan with oil. In a large bowl-- whisk together the eggs and milk. Then add in 1/2 cup of the Italian blend cheese-- the parmesan-- the cracked pepper.

    Fold in the stir fry mixture and then the crumbled, dried biscuits. Pour into the greased baking dish. Refrigerate for at least 1hr and up to 8hrs (great to assemble at night and bake in the morning).
  4. BAKING INSTRUCTIONS-- Preheat oven to 350 degrees. Place Strata on the middle rack-- bake for 45 minutes or until a knife comes out clean. Top with remaining shredded cheese and bake a bit more to melt. Let cool for 15 minutes before serving :) Great for brunch or supper-- Enjoy

Printable Recipe Card

About Chicken Florentine Strata

Main Ingredient: Eggs
Regional Style: Italian
Other Tag: Quick & Easy

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