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Chicken Brunch Bake Recipe
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Chicken Brunch Bake Recipe

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Chunks of tender chicken add heartiness to this appealing brunch casserole. This was my son's favorite hot lunch meal from high school. —DeLee Jochum, Dubuque, Iowa
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 8 servings

Ingredients

  • 9 slices day-old bread, cubed
  • 3 cups chicken broth
  • 4 cups cubed cooked chicken
  • 1/2 cup uncooked instant rice
  • 1/2 cup diced pimientos
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons salt, optional
  • 4 large eggs, beaten

Nutritional Facts

1 piece: 179 calories, 4g fat (0 saturated fat), 44mg cholesterol, 242mg sodium, 17g carbohydrate (0 sugars, 0 fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

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 13x9-in. baking dish. Pour eggs over all.
  2. Bake, uncovered, at 325° for 1 hour or until a knife inserted near the center comes out clean. Yield: 8 servings.
Originally published as Chicken Brunch Bake in Quick Cooking November/December 1999, p17


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MY REVIEW
Joscy User ID: 2694585 61002
Reviewed Feb. 1, 2014

"This dish sounds very good. We enjoy chicken so this appeals to us."

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