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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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