Ingredients
2
tablespoons butter or margarine
2
cups sliced leeks (about 2 lb)
24
slices French bread, each 1/2 inch thick (from 1 lb. loaf)
2
cups chopped cooked chicken or turkey
2
tablespoons chopped fresh or 2 teaspoons dried dill weed
3
cups shredded mozzarella cheese (12 oz)
8
eggs, beaten
4
cups milk
1
teaspoon salt
1/4
teaspoon pepper
Preparation
In 2-quart saucepan, melt butter over medium heat. Add leeks; cook about 3 minutes, stirring frequently, until softened. Remove from heat.
Line bottom of ungreased 13x9-inch (3-quart) glass baking dish with half of the bread slices. Sprinkle with chicken and dill weed; layer with leeks. Sprinkle 2 cups of the cheese over leeks. Top with remaining bread slices; sprinkle with remaining 1 cup cheese.
In medium bowl, mix remaining ingredients; pour over bread mixture. Cover tightly; refrigerate at least 4 hours but no longer than 24 hours.
About 1 hour 15 minutes before serving, heat oven to 325°F. Uncover dish; bake 1 hour to 1 hour 5 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
