Bread Bake with Chicken, Cheese, and Vegetables

Name: Bread Bake with Chicken, Cheese, and Vegetables
Yield: 6 servings
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

Source: Adapted from "Brag About It Bread Bake" Bread Fact Sheet University of Wisconsin Cooperative Extension Service A Family Living Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

You'll want to tell everyone about this bread bake that features broccoli, chicken, cheese, onion, eggs, and milk.

Makes

6 servings

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

Directions

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

Notes

Learn more about: Broccoli Onions

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.