Chicken Brunch Bake

Total Time: Prep: 15 min. Bake: 1 hour´╝îMakes: 8 servings

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


  • 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


  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 13×9-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.


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.

See also  Bacon & Cheddar Chicken

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