Best 3 Chicken Bread Pudding Recipes

BBQ CHICKEN AND APPLE BREAD PUDDING

Steps:

• Prepare cornbread according to package directions and bake using a greased and floured 8-in. square baking pan. Cool. Reduce oven setting to 375°. Meanwhile, in a small skillet, heat 2 tablespoons butter over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook until deep golden brown and caramelized, 30-40 minutes. Remove from heat and set aside., Pour 1/4 cup barbecue sauce over chicken; toss to coat., Cube cornbread. Microwave remaining butter, covered, on high until melted, about 30 seconds. Whisk in eggs, cream, salt and pepper. Add caramelized onions. Pour egg mixture over cornbread cubes. Add chicken, cheese and apple. Toss gently to combine., Pour mixture into a greased 8-in. square or 1-1/2-quart baking dish; bake until bubbly and top is golden brown, about 35 minutes. Drizzle remaining barbecue sauce over bread pudding. Sprinkle with chives.

CHICKEN BREAD PUDDING

Steps:

• Preheat oven to 350. Line the bottom of a buttered 13x9 baking pan with the bread. Cut the bread slices to fit. Spread the chicken out evenly over top of the bread.
• In a small frying pan, melt 2 tablespoons of butter over medium heat. Add mushrooms and saute until slightly browned, about 3-5 minutes. Remove from heat, add mayonnaise. Mix well and spoon evenly over chicken.
• Sprinkle cheese evenly over mushroom mixture.
• In a large bowl, combine milk, soup, eggs, pimiento, salt and pepper. Mix well and pour evenly over top.
• Bake 1 hour until toothpick inserted near center comes out clean.
• Sprinkle breadcrumbs over top and dot with slivers of the remaining 2 tablespoons of butter.
• Bake for about 10 minutes more or until the breadcrumbs are lightly browned.

CHICKEN BACON RANCH BREAD PUDDING

Steps:

• 1. Put the bread cubes on a sheet pan in a single layer. Spray with butter flavored no stick spray and sprinkle with 1/2 tsp. of poultry seasoning and 1 tbsp. of ranch dressing mix. Bake in a 400-degree oven for 10 minutes until slightly crispy. Let cool slightly and then put in a large mixing bowl.
• 2. Saute bacon until crispy and remove from skillet. Drain on paper towels and set aside. Remove all but 2 tbsps. of bacon grease from pan and add one tbsp. of olive oil. Add onions celery and green peppers and sprinkle with 1/2 tsp. of poultry seasoning and 1 tsp. of ranch dressing mix. Saute until onions are translucent.
• 3. Pour the onion mixture over the cubes of bread including all pan drippings. In the same skillet add one tbsp. olive oil and 2 tbsps. butter. Sprinkle chicken with 1/2 tsp. poultry seasoning and 1 tbsp. ranch dressing mix. Saute until chicken is no longer pink throughout. Pour chicken and pan drippings over the bread mixture. Add reserved bacon pieces and 1/2 cup of Parmesan and all of the cheddar cheese. Toss together lightly until combined.
• 4. In a medium bowl mix milk, heavy cream, eggs, mustard, 1/2 tsp. poultry seasoning and remaining ranch dressing. Mix until thoroughly Incorporated. Pour this mixture over the bread and chicken mixture and stir together. Let sit for 10 minutes
• 5. Pour the chicken and bread mixture into a 8 by 11 pan which has been sprayed with no stick spray. Sprinkle with remaining parmesan cheese. Bake at 350 degrees for 45 minutes. Let stand 5 to 10 minutes before serving.