Chicken Brunch Casserole
A hearty chicken brunch casserole featuring tender chicken, bread, rice, and pimentos, baked to perfection—ideal for family gatherings or weekend brunches with comforting flavors.
Ingredients
Instructions
- In a large bowl, toss bread cubes with chicken broth.
- Add cooked chicken, rice, pimentos, parsley, and salt; mix well.
- Pour mixture into a greased 13 x 9-inch baking pan.
- Pour beaten eggs over the mixture.
- Bake in a 325°F (163°C) oven for 1 hour, uncovered.
- Let set a few minutes before cutting into squares or slices.
Tips & Substitutions
For added flavor, consider using homemade chicken broth or adding spices such as garlic powder or onion powder. If you need a gluten-free option, substitute the bread with gluten-free bread or a gluten-free bread alternative. You can also replace the pimento with roasted red peppers for a different twist. This dish can be made ahead of time and stored in the refrigerator overnight before baking.
Serving Suggestions
This Chicken Brunch Casserole is perfect for brunch gatherings and pairs beautifully with a fresh fruit salad or a light green salad. You can also serve it alongside a warm biscuit or muffin for a complete meal. For a heartier option, consider serving it with a side of creamy gravy or a drizzle of hot sauce for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place portions in a microwave-safe dish and cover. Heat on medium power until warmed through, about 2-3 minutes. Alternatively, you can reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated thoroughly.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Brunch Casserole contains roughly 645 calories, with 15g protein, 125g carbohydrates, and 12g fat. It is an excellent source of iron (63% of the Daily Value), vitamin C (49% of the Daily Value), and potassium (36% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1452mg per serving (63% 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 use leftover rotisserie chicken for this recipe?
Absolutely! Leftover rotisserie chicken works perfectly in this casserole and can save you time. Just shred or cube the chicken and mix it into the casserole as directed. It will add great flavor and moisture to the dish.
Can I freeze this casserole?
Yes, you can freeze the unbaked casserole. Cover it tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to bake, thaw it in the refrigerator overnight and then bake as instructed. This makes it a great make-ahead option for busy weekends.
What can I substitute for the instant rice?
If you don’t have instant rice, you can use regular cooked rice instead. Just make sure to adjust the liquid in the recipe slightly, as regular rice requires more moisture. Alternatively, quinoa or couscous could be used for a different texture and flavor.
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).