9 slices day-old bread, cubed
3 c. chicken broth
4 c. cubed, cooked chicken
1/2 c. uncooked instant rice
1/2 c. diced pimentos
2 tbsp. minced fresh parsley
1 1/2 tsp. salt (optional)
4 eggs, beaten

In a large bowl, toss bread crumbs and broth. Add chicken, rice, pimentos, parsley and salt. Mix well. Transfer to greased 13 x 9-inch baking dish. Pour eggs over mixture.

Bake, uncovered, at 325°F for 1 hour or until knife inserted near center comes out clean.

Makes 8 servings.