From the Pantry Butler kitchen

Bread Bake with Chicken, Cheese, and Vegetables

6 servings

Bread Bake with Chicken, Cheese, and Vegetables

You'll want to tell everyone about this bread bake that features broccoli, chicken, cheese, onion, eggs, and milk. USDA MyPlate Kitchen — Adapted from "Brag About It Bread Bake" Bread Fact Sheet — University of Wisconsin Cooperative Extension Service — A Family Living Program (public domain), via myplate.food

Ingredients

  • 6 slices bread, cubed — approximately 6 cups
  • 1 1/2 cups broccoli, frozen, chopped and cooked
  • 1 cup cheddar cheese, low-fat shredded
  • onion, minced — optional, 1 tablespoon
  • 1 cup cooked chicken, skinless and diced
  • 3 eggs
  • 4 egg whites
  • 2 cups milk, non-fat

Method

  1. Wash hands with soap and water.
  2. Place half the bread in a well greased 9x9 inch pan.
  3. Top with broccoli, cheese, onion, and meat.
  4. Place remaining bread on top.
  5. In a bowl, mix eggs and milk.
  6. Pour egg mixture over bread in pan.
  7. Cover.
  8. Refrigerate overnight or at least 1 hour.
  9. Bake uncovered at 325 °F for 1 to 1 1/4 hours, or until center is firm and lightly browned.

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