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Chicken Brunch Bake

SUBMITTED BY: sydny

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

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Servings
 

INGREDIENTS

  • 9 slices day-old bread, cubed
  • 3 cups chicken broth
  • 4 cups cubed cooked chicken
  • 1/2 cup uncooked instant rice
  • 1 cup diced pimientos
  • 2 tablespoons minced fresh parsley
  • 1 1/2 teaspoons salt (optional)
  • 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.
  • © 2002 Reiman Media Group, Inc.
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