Ham and Swiss Chicken

2 eggs
2 cups milk, divided
1/2 cup butter, melted
1/2 cup chopped celery
1 teaspoon finely chopped onion
8 slices bread, cubed
12 thin slices deli ham, rolled up
2 cups (8 ounces) shredded
Swiss cheese
2 1/2 cups cubed cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted

In a large bowl, beat the eggs and 1 1/2 cups milk. Add butter, celery and onion. Stir in bread cubes. Place half of the mixture in a greased slow cooker; top with half of the rolled-up ham, cheese and chicken.

Combine soup and remaining milk; pour half over the chicken. Repeat layers once.

Cover and cook on low 4–5 hours or until a thermometer inserted into bread mixture reads 160 degrees.

Yield: 6 servings