Swiss Onion And Chicken
- 2 cups sliced onions
- 2 tablespoons butter or margarine
- 8 slices day-old brad cubed (8 cups)
- 2 cups chopped cooked chicken
- 1 1/2 cups shredded Swiss cheese (6 oz)
- 4 eggs
- 2 cups milk
- 1 teaspoon salt
- 2 tablespoons snipped parsley
In skillet, cook onion in butter till tender. Place 1/3 of the bread cubes in 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 in crockery cooker. Pour 1/2 cup water into cooker. Cover; cook on LOW-heat setting for 8 to 9 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.
This recipe yields 6 to 8 servings.