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Cheesy Cheddar Chicken Brunch Bake

From WESTBY HOUSE INN & RESTAURANT
10 3/4 oz. can cream of chicken soup
3 c. chicken broth
9 slices bread, cubed
4 c. cooked chicken, cubed
1/2 c. instant rice, uncooked
1 c. shredded sharp cheddar cheese, divided
4 T. fresh parsley, minced, divided
4 eggs, beaten

Stir together soup and broth in a large bowl. Add bread cubes; toss to coat. Add chicken, rice, 3/4 cup cheese, 2 Tablespoons parsley and mix well.

Spread in a greased 13"X9" baking pan. Pour eggs over all; sprinkle with remaining cheese. Bake, uncovered, at 325 degrees for one hour.

Rest the dish for 10 minutes before serving. Garnish with remaining fresh chopped parsley. Option: Crisp bacon, chopped, can be added with the remaining cheese layer.

Makes 6 to 8 servings

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