A strata is basically a savory bread pudding, and this week I'm preparing a chicken and broccoli strata that's good for brunch, lunch or dinner.

Making a strata is straightforward---you've got a simple custard of milk and eggs that binds bread cubes and other ingredients. For this strata, I pack in extra fiber by using hearty country wheat bread.

I used breast meat from a rotisserie chicken when developing the recipe, but you can substitute leftover grilled or poached chicken. Most supermarkets sell sliced roasted chicken breast meat in the meat section, and this product also can be used in the recipe.

Chicken, broccoli and Swiss cheese make a flavorful combination in the strata, but you can substitute ham for the chicken, asparagus for the broccoli and cheddar for the Swiss cheese for a delicious variation.

A fruit salad from the produce section is all you need to complete your meal.

CHICKEN AND BROCCOLI STRATA

2 cups fresh broccoli florets

6 eggs

1 cup skim milk

2 tablespoons Dijon mustard

Salt and freshly ground black pepper

4 green onions, chopped

4 cups whole-grain bread or country-style white bread, cut into 1-inch cubes (about 6 slices)

2 cup cooked, shredded or diced rotisserie chicken breast meat

1 1/2 cups shredded Swiss or cheddar cheese, or a combination of both, divided

Heat oven to 375 degrees. Coat a 2-quart casserole with cooking spray. Steam the broccoli until crisp-tender, about 2 minutes, over simmering water or in the microwave. Set aside. Whisk the eggs and milk together in a large bowl. Whisk in the mustard, salt, pepper and green onions. Fold in the broccoli, bread, chicken and half of the cheese. Fold the mixture repeatedly until bread is well coated.

Spread the mixture in the prepared baking dish, pressing down to allow the bread to absorb the custard. Cover with foil and bake for 40 minutes, until the custard has set.

Uncover, sprinkle with the remaining cheese, return to the oven and bake until the strata is puffed and golden on top, 10 minutes more. (The unbaked strata can be covered and refrigerated overnight. Set out at room temperature for 30 minutes before baking according to directions.)

Makes 6-8 servings.

COMING NEXT WEEK: Mediterranean pasta with shrimp combines whole wheat penne with a broth-based sauce with shrimp, artichoke hearts and olives.

Write to Karin Calloway in care of The Augusta Chronicle newsroom, P.O. Box 1928, Augusta, Ga 30903, or karin.calloway@comcast.net. Find previous Quick Cooking recipes through the online archive at augustachronicle.com/karin.