Ingredients:
- 1 large sweet onion, halved and sliced
- 2 tablespoons butter
- 8 cups soft bread cubes, somewhat dry
- 2 1/2 cups chopped cooked chicken
- 1 1/2 cups shredded Swiss cheese (6 ounces)
- 4 large eggs
- 2 cups milk
- 1 teaspoon salt
- 2 tablespoons minced parsley
Preparation:
In skillet, cook onion in butter until tender. Place about a third of the bread cubes in a greased 2-pound coffee can or 3 pound shortening can (check to make sure the can fits in your crockpot before starting). Add about half of the onions, half of the chicken and half of the cheese. Repeat layers, ending with remaining bread cubes. Press mixture down lightly, if necessary, to fit. Beat eggs, milk and salt together; slowly pour over bread. Cover tightly with foil; set in crockpot. Pour 1/2 cup water into cooker. Cover and cook on LOW for 8 to 9 hours. Remove from cooker; let stand 10 minutes. Gently loosen edges with a knife then carefully turn out into a serving bowl. Garnish with snipped parsley. Serves 6.
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