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Brunch Bake with Artichokes, Chicken and Roasted Red Peppers

1 1/2 cups PERDUE® Fresh Boneless, Skinless Chicken Breasts
1 cup milk
1/2 cup heavy cream
5 eggs
1 tsp salt
1/2 tsp black pepper
4 cups Italian bread, 1-inch cubes
2 cups shredded Italian cheese blend, divided
1 tbsp oil
1/2 cup onion, chopped
1 clove garlic, minced
4 cups baby spinach
1 jar roasted red peppers, drained and chopped
1/2 cup artichoke hearts, chopped

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