Chicken & Rice Bake

9 slices day-old bread, cubed

3 c. chicken broth

4 c. cubed cooked chicken

1/2 c. uncooked instant rice

1 c. diced pimientos

2 Tbs. minced fresh parsley

1 1/2 tsp. salt (optional)

4 eggs, beaten

In a large bowl, toss bread cubes with broth. Add chicken, rice, pimientos, parsley, and salt, if desired. Mix well. Transfer to a greased 13x9-inch baking dish. Then pour eggs over the chicken mixture.

Bake, uncovered, at 325 degrees for 1 hour or until a knife inserted near the center comes out clean.