Chicken Brunch Bake

3.0
(3)

Chunks of tender chicken add heartiness to this appealing brunch casserole.

1
Servings:
8
Yield:
8 servings

Ingredients

  • 9 slices day-old bread, cubed

  • 3 cups chicken broth

  • 4 cups cubed cooked chicken

  • ½ cup uncooked instant rice

  • 1 cup diced pimientos

  • 2 tablespoons minced fresh parsley

  • 1 ½ teaspoons salt

  • 4 eggs, beaten

Directions

  1. In a large bowl, toss bread cubes and broth. Add chicken, rice, pimientos, parsley and salt if desired; mix well. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Pour eggs over all.

  2. Bake, uncovered, at 325 degrees for 1 hour or until a knife inserted near the center comes out clean.

Tips

(C) 2002 Reiman Media Group, Inc.