Swiss Cheese, Onion and Chicken Pudding

2 cups sliced onion
2 tablespoons butter or margarine
8 slices day-old bread, cubed (8 cups)
2 cups chopped cooked chicken
1 1/2 cups shredded Swiss cheese
4 eggs
2 cups milk
1 teaspoon salt
2 tablespoon snipped parsley

In skillet cook onion in butter till tender. Place 1/3 of the bread cubes into a greased 2 pound coffe 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 crock pot. Pour 1/2 cup water into cooker. Cover; cook on low-heat setting 8-0 hours. Remove from cooker; let stand 5-10 minutes. Losen edges with spatula or knife. Carefully turn into a serving bowl. Garnish with snipped parsley.