• 16 Slices bread, lightly buttered and cubed
  • 3 Cups chopped cooked chicken breast
  • 2 Cups California raisins
  • 21/2 Cups shredded Mexican blend cheese, divided
  • 8 eggs, beaten
  • 3 Cups milk
  • 1 can (4 1/2 ounces) chopped green chiles, drained
  • 1 jar (2 1/2 ounces) diced pimiento, drained


Arrange half the bread cubes in bottom of 13x9x2-inch pan. Spread chicken and raisins over bread. Sprinkle with 2 cups of the cheese. Top with remaining bread cubes. In large bowl, combine eggs, milk, green chiles and pimiento; mix well. Pour over bread cubes. Sprinkle with remaining 1/2 cup cheese. Cover tightly. Refrigerate overnight.

Heat oven to 350°F. Uncover strata. Bake for 55 to 60 minutes or until knife inserted in center comes out clean. Serve with salsa, if desired.

Nutrition Facts Per Serving

Calories 280 (Calories from Fat 22%); Total Fat 7 ( Saturated Fat 2; Trans Fat 0; ); Cholesterol 120; Sodium 360; Potassium 320; Total Carbohydrate 33; Dietary Fiber 1; Sugars 19; Protein 20; Calcium 263; Iron 2;

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A ¼ cup serving of raisins provides 7% of the daily value for fiber.