- 12 slices bread, lightly buttered and cubed
- 3 cups finely chopped cooked chicken
- 1 1/2 cups California raisins
- 2 1/2 cups shredded Mexican blend cheese, divided
- 8 eggs, beaten
- 3 cups milk
- 1 (4.5 ounce) can chopped green chilies, drained
- 1 (2.5 ounce) jar diced pimiento, drained
- Arrange half the bread cubes in bottom of 13 x 9 x 2-inch pan. Sprinkle chicken and raisins over bread. Top with 2 cups of the cheese. Top with remaining bread cubes. In large bowl, combine eggs, milk, green chilies and pimiento; mix well. Pour over bread cubes. Sprinkle with remaining 1/2 cup cheese. Cover tightly. Refrigerate overnight.
- Heat oven to 350 degrees F. Uncover strata. Bake for 55 to 60 minutes or until knife inserted in center comes out clean. Serve with salsa, if desired.