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Chicken Brunch Bake

4 | 1 Reviews
Total Time:Prep: 15 min. Bake: 1 hour

By Taste Of Home Editorial Team

Recipe by DeLee Jochum

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 02, 2022

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

TEST KITCHEN APPROVED

Chicken Brunch Bake

4 | 1 Reviews Add your review
Yield:8 servings
Prep:15 min
Cook:1 hour
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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
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Directions

  1. 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.
  2. 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.
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