Chicken Brunch Bake
A hearty brunch bake combining tender chicken, flavorful peppers, and fluffy rice, baked with bread and eggs for a satisfying and versatile breakfast or brunch dish.
Ingredients
Instructions
- Combine the bread cubes and chicken broth in a large mixing bowl.
- Add the cooked chicken, instant rice, diced red peppers, parsley, and salt to the bread mixture. Mix well.
- Pour the mixture into a 13 x 9 x 2-inch baking dish.
- Pour the beaten eggs evenly over the top of the mixture.
- Bake uncovered at 324°F (160°C) for 1 hour, or until the dish is set and golden brown.
Tips & Substitutions
For added flavor, consider incorporating spices like garlic powder or smoked paprika into the mixture. If you don't have day-old bread, lightly toasting fresh bread cubes can work as a substitute. You can also use leftover veggies or other cooked meats in place of chicken, making it versatile. This dish is perfect for using up leftovers from recipes like Chicken Spaghetti For Sixteen.
Serving Suggestions
Serve this Chicken Brunch Bake warm, garnished with additional fresh parsley for a pop of color. It pairs beautifully with a side salad or fresh fruit for a balanced meal. For a brunch gathering, consider serving it alongside a creamy dish like Cream Of Broccoli And Cheese Soup(Low-Fat) to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F (175°C) for about 20-25 minutes until heated through. You can also microwave individual portions for a quicker option, but the oven will keep the texture better.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Brunch Bake contains roughly 434 calories, with 27g protein, 77g carbohydrates, and 9g fat. It is an excellent source of vitamin C (131% of the Daily Value), iron (115% of the Daily Value), and dietary fiber (87% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1606mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the mixture the night before, cover it, and refrigerate until ready to bake the next day. Just be sure to add a few extra minutes to the baking time if baking it cold from the fridge.
What can I substitute for chicken broth?
If you need a substitute, vegetable broth or a homemade stock can work well. For a richer flavor, consider using a combination of water and a few tablespoons of soy sauce or bouillon.
Is it possible to freeze leftovers?
Absolutely! You can freeze leftovers in an airtight container for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven or microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).