INGREDIENTS
SERVES 4
1½ lbs boneless, skinless chicken breast halves, sliced into thin strips
2 tbsp olive oil
2 shallots, scrubbed with clean vegetable brush under running water and minced
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper
10 slices white bread, cut into cubes
1 (16 oz) package frozen spinach, thawed 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
¼ tsp nutmeg
DIRECTIONS
Wash hands with soap and water. Lightly grease a 3-quart casserole dish and set aside.
In large skillet over medium-high heat, warm oil. Add shallots and sauté 1 minute. Add chicken strips and cook 5 minutes more. Wash hands with soap and water after handling raw chicken.
Place a layer of bread cubes in the bottom of the dish. In alternating layers, add chicken, spinach, sundried tomatoes, cheese and bread, ending with a sprinkling of bread on top.
In a large bowl, combine eggs, milk, mustard and nutmeg with a whisk. Wash hands after touching raw eggs. Pour mixture over the casserole, cover and refrigerate on lowest shelf 4 hours or overnight. Wash counter after touching eggs.
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. Casserole is done with chicken reaches 165 °F as measured with a food thermometer. Remove from oven and cool 5 minutes before serving. Serve hot.
