Serves 6
259 cal · 1500 min
Bread Bake with Chicken, Cheese, and Vegetables
Recipe GLPR5fac038dae1027
A savory bread casserole combining cubed bread, tender cooked chicken, steamed broccoli, and melted cheddar cheese bound together with a custard of eggs and milk. This comforting dish is prepared by layering ingredients, chilling overnight, and then baking until golden and set. Perfect for a wholesome main course that's both filling and nutritious.
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Ingredients
6 slices bread, cubed (approximately 6 cups)
1 1/2 cups broccoli, frozen, chopped and cooked
1 cup low-fat cheddar cheese, shredded
1 tablespoon onion, minced
1 cup cooked chicken, skinless and diced
3 eggs
4 egg whites
2 cups non-fat milk
Directions
Wash your hands thoroughly with soap and water before beginning preparation.
Preheat oven to 325°F. Grease a 9x9-inch baking pan with cooking spray or butter.
If using frozen broccoli, cook according to package directions, then drain well and set aside.
Spread half of the bread cubes evenly across the bottom of the prepared baking pan.
Layer the cooked broccoli, shredded cheese, minced onion, and diced chicken evenly over the bread layer.
Top the vegetable and chicken mixture with the remaining bread cubes, distributing them evenly.
In a mixing bowl, whisk together the eggs, egg whites, and non-fat milk until well combined and smooth.
Slowly pour the egg and milk mixture over the bread layers, allowing it to absorb evenly throughout. Let sit for a few minutes.
Cover the baking pan with foil or a lid and refrigerate for at least 1 hour, or preferably overnight.
Remove foil and bake uncovered at 325°F for 1 to 1 1/4 hours, until the center is firm to the touch and the top is lightly browned.
Allow to cool for 5 minutes before serving. The casserole is ready when a knife inserted in the center comes out clean, indicating the egg custard is fully set.
