Ingredients:
- 12 eggs, beaten
- 1 loaf of bread (cubed)
- chicken broth
- 3 cups cooked diced chicken
- 1 to 2 teaspoons dried parsley flakes
- recipe) salt to taste pepper to taste
Preparation:
Cube the loaf of bread and put it in a large bowl. Mix in the 12 eggs and parsley with the cubed bread. Add the diced chicken and enough broth to moisten. Add salt and pepper. Mix well.Spread mixture into a lightly greased casserole dish and bake in a preheated 350° oven for 30 minutes, or spray a slow cooker with cooking spray to prevent sticking and pour in the chicken mixture. Let cook on LOW for about 6 hours. Serve by scooping onto buns.
Makes 12 to 18 servings
Tina's Note: My husband thinks it could use some chopped up onions in it (I'm not an onion fan......).
More Chicken Breast Recipes
Artichoke Chicken and Rice
Chicken Breasts with Garlic Cream
Crockpot Chicken Breasts with Creole Sauce
Crockpot Chicken Breasts in Champagne
Chicken with Crab Dressing
Chicken with Chipped Beef
Chicken Breasts with Artichokes
Chicken Breasts Recipe with Almonds
Crockpot Fiesta Chicken Breasts
Stuffed Chicken Breasts in Crockpot
Fried Chicken Breasts
Oven Fried Chicken Breasts
Cranberry Apple Chicken Breasts
Country Captain Chicken Breasts
Brie and Apple Chicken Breasts
Sweet Onion Chicken Breast Casserole Recipe
Buttermilk Chicken Recipe
Honey Baked Chicken Breasts Recipe
Crockpot Chicken Santa Fe
Chile Stuffed Chicken Breasts
Roxanne's Boursin Chicken
Chicken Robusto
Chicken Almondine
Chicken Breasts Hawaiian
Easy Chicken Parmesan
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
