5 eggs 2 cups whole milk 4 cups toasted bread cubes, then fried in 3 Tablespoons butter 1/2 cup potatoes, cubed 1/2 cup carrots, diced 1/2 cup celery, diced 2/3 cup onion, diced 1/4 cup fresh parsley, chopped 1/2 cup cooked chicken, diced or shredded 1 cup chicken broth 2 teaspoons chicken base 1 teaspoon kosher salt 1/4 teaspoon fresh ground pepper Toast cubed bread, allow to cool. In medium skillet, fry bread cubes in 3 Tablespoons butter. Remove from heat and set aside. Boil cubed potatoes and carrots for 5 minutes. Drain. Sauté celery, onion & parsley in small skillet until soft. In a separate mixing bowl, beat together eggs, milk, chicken broth, cooked chicken, chicken base, salt & pepper. Add all the cooked veggies & bread cubes. Pour into greased 13 x 9 inch buttered baking dish. Bake for 1 hour. First 45 minutes on 350 and the last 15 minutes on 375.
November 30, 2020 at 11:37 AM EST - Updated November 30 at 11:37 AM