Chili Cheese Strata

1 loaf (12 ounces) French bread, cut into 1-inch cubes
2 cups shredded cheddar or Monterey Jack cheese, divided
1 jar (8 ounces) mild green chili salsa or 4 ounces chopped green chilies and 4 ounces salsa, combined
4 eggs
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
2 cups milk or half-and-half cream
2 tablespoons finely chopped onion
1 teaspoon Worcestershire sauce

Place bread cubes evenly in a greased 2-qt. shallow baking dish. Sprinkle with 1 cup cheese. Pour salsa over cheese; set aside.

In blender, combine eggs, soup, milk, onion and Worcestershire sauce; pour over bread mixture. Sprinkle with remaining cheese. Cover and refrigerate 6 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Makes 8 servings.