Recipe: Swiss Cheese Onion and Chicken Pudding (crock pot)

Swiss Cheese Onion and Chicken Pudding (crockpot)

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 2 pound coffe can or 3 pound shortening can that has been lined with foil and greased. 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. Loosen edges with spatula or knife. Carefully turn into a serving bowl. Garnish with snipped parsley.