1/4 cup butter
1 pound asparagus, trimmed and cut into 1-inch pieces
1 (8-ounce) package sliced baby bella mushrooms
2 cloves garlic, minced
2 cups chopped cooked chicken
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
8 large eggs, lightly beaten
3 1/2 cups whole milk
8 cups (1/4 inch) cubed sourdough bread, divided
2 (5-ounce) packages shredded Swiss cheese, divided

1/4 cup butter 1 pound asparagus, trimmed and cut into 1-inch pieces 1 (8-ounce) package sliced baby bella mushrooms 2 cloves garlic, minced 2 cup s chopped cooked chicken 1 1/4 teaspoons salt 1/2 teaspoon ground black pepper 8 large eggs, lightly beaten 3 1/2 cups whole milk 8 cup s (1/4 inch) cubed sourdough bread, divided 2 (5-ounce) packages shredded Swiss cheese, divided

1. Lightly spray a 3-quart baking dish with nonstick cooking spray.

2. In a large skillet, melt butter over medium heat. Add asparagus, mushrooms, and garlic; cook for 6 minutes, stirring frequently. Remove from heat; stir in chicken, salt, and pepper. Set mixture aside.

3. In a large bowl, whisk eggs and milk together until combined; set aside.

4. Place 4 cups cubed bread evenly into prepared baking dish. Top evenly with half of asparagus mixture. Sprinkle evenly with 1 (5-ounce) package shredded Swiss cheese. Pour half of egg mixture over layers. Repeat layers, beginning with remaining cubed bread and ending with remaining egg mixture. Cover, and refrigerate for at least 8 hours.

5. Preheat oven to 350˚.

6. Remove strata from refrigerator, and let stand for 30 minutes at room temperature.

7. Bake for 1 hour to 1 hour 10 minutes, or until center is set, covering with aluminum foil to prevent excess browning, if necessary. Let stand for 10 minutes before serving.