Chicken Brunch Bake

Chicken Brunch Bake

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
1-1/2 teaspoons salt, optional
4 eggs, beaten

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. Bake, uncovered, at 325° for 1 hour or until a knife inserted near the center comes out clean. Makes 8 servings.