Ingredients
9 slices day-old bread, cubed3 cups chicken broth4 cups cubed cooked chicken1/2 cup uncooked instant rice1/2 cup diced pimientos2 tablespoons minced fresh parsley1/2 teaspoon salt, optional4 large eggs, beaten
Preparation
In a large bowl, toss bread cubes and broth. Add chicken, rice, pimientos, parsley and, if desired, salt; mix well. Transfer to a greased 13x9-in. baking dish. Pour eggs over all.
Bake, uncovered, at 325° for 1 hour or until a knife inserted in the center comes out clean.
