Chicken Brunch Bake

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

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

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.
2. Bake, uncovered, at 325 degrees for 1 hour or until a knife inserted near the center comes out clean.