Chicken Brunch Bake

Name: Chicken Brunch Bake
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 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; 1/2 teaspoon salt, optional; 4 large eggs, beaten

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

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
1/2 teaspoon salt, optional
4 large eggs, beaten

Directions

In a large bowl, toss bread cubes and broth. Add chicken, rice, pimientos, parsley and, if desired, salt; mix well. Transfer to a greased 13x9-in. baking dish. Pour eggs over all.
Bake, uncovered, at 325° for 1 hour or until a knife inserted in the center comes out clean.

Nutrition Facts

1 serving: 233 calories, 6g fat (2g saturated fat), 62mg cholesterol, 458mg sodium, 18g carbohydrate (2g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Originally published as Chicken Brunch Bake in Quick Cooking November/December 1999