Chicken Brunch Bake

Chicken Brunch Bake

"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."
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Ingredients

1 h 10 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  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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Reviews

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i had no pimiento and parsley, so i substituted with carrots and red bell pepper, and cilantro and chives. the rest, i followed the instructions to the letter. it turned out okay, but i wish i a...

I followed this recipe exactly as it states and it tasted terrible. The chicken was dry and it had no flavor. \

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