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Chicken Brunch Bake

By: Taste of Home's Fast Family Favorites

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

Rate/Review | Read Reviews (3)

Servings (Help)

US Metric Calculate

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 cup diced pimientos
2 tablespoons minced fresh parsley
1 1/2 teaspoons salt (optional)
4 eggs, beaten

Directions

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 for 1 hour or until a knife inserted near the center comes out clean.