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.
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