Ingredients:
4 cups herb-seasoned croutons
3 cups cubed, cooked chicken
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup chopped pimiento
3/4 cup mayonnaise or salad dressing
2 tsp prepared mustard
1 cup shredded cheese
4 eggs slightly beaten
2 cups half & half
Instructions:
Place 1/2 the croutons in a sprayed 11x7 baking dish and set aside. In a large bowl, mix chicken, celery, pepper, onion, and pimiento. Fold in mayo or salad dressings and mustard. Spread chicken mixture over croutons in the dish. Top with cheese and remaining croutons. Combine eggs and half & half with whisk or fork. Pour egg mixture over crouton mixture. Cover and refrigerate 2-24 hours. Bake uncovered at least on hour at 325-350 degrees. Let stand 10 minutes before serving. Enjoy!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
