Swiss Onion and Chicken
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2 cups sliced onion
2 tablespoons butter
8 slices day old bread, cubed (8 cups)
2 cups cooked chicken, chopped
1-1/2 cups shredded Swiss cheese
2 cups milk
1 teaspoon salt
2 tablespoons snipped parsely
In a skillet cook onion in butter until tender. Place 1/3 of the bread cubes into a greased 2 pound coffee can or 3 pound shortening can. Add half the onions, chicken and cheese. Repeat layers ending with bread cubes. Press lightly, if necessary, to fit.
Beat eggs, milk and salt together; pour over bread. Cover with foil, crimping edges to sides of can; set into crockpot.
Pour 1/2 cup water into cooker. Cover; cook on LOW heat 8 to 10 hours. Remove from cooker; let stand 5 to 10 minutes. Loosen edges with spatula or knife. Carefully turn into a serving bowl. Garnish with snipped parsley.