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Chicken Brunch Bake

By: DeLee Jochum  
"Chunks of tender chicken add heartiness to this appealing brunch casserole from DeLee Jochum of Dubuque, Iowa. 'This was my son's favorite hot lunch meal from high school,' she recalls."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 208 people have saved this

Prep Time:
10 Min
Cook Time:
1 Hr
Ready In:
1 Hr 10 Min

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

Footnotes

  • Nutritional Analysis: One serving (prepared with reduced-calorie bread, reduced-sodium broth and egg substitute equivalent to 4 eggs and without salt) equals 179 calories, 4 g fat (0 saturated fat), 44 mg cholesterol, 242 mg sodium, 17 g carbohydrate, 0 fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2008 by ayyed 
i had no pimiento and parsley, so i substituted with carrots and red bell pepper, and cilantro... MORE

 
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