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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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A great little casserole for brunches or any meal. I got this one from Quick Cooking magazine. 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 pimiento (optional) |
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.
2. Add chicken, rice, pimentos (if desired), parsley, and salt (if desired); mix well.
3. Transfer to a greased 13x9x2 inch baking dish.
4. Pour eggs over all.
5. Bake, uncovered, at 325 degrees for 1 hour or until a knife inserted comes out clean.
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