Ideal for a Mothers’ Day brunch or any time you’re getting together with friends. Have plenty of fresh fruit to go alongside servings.
3 c. chicken broth
10-3/4 oz. can cream of chicken soup
9 slices bread, cubed
4 c. cooked chicken, cubed
1/2 c. instant rice, uncooked
1 c. shredded sharp Cheddar cheese, divided
2 T. fresh parsley, minced
1-1/2 t. salt
4 eggs, beaten
Combine broth with soup in a large bowl. Add bread and toss to coat. Add chicken, rice, 3/4 cup cheese, parsley and salt; mix well. Pour into a greased 13"x9" baking pan. Pour eggs over all and sprinkle with remaining cheese. Bake, uncovered, at 325 degrees for one hour. Serves 6 to 8.
Dress up mugs of chocolatey cocoa with scrumptious toppings like whipped cream and a dusting of cocoa, nutmeg, cinnamon or chocolate shavings. Breakfast becomes extra special!