Ham ‘n’ Swiss Chicken

2 eggs
2 c. milk, divided
½ c. butter or margarine, melted
½ c. chopped celery
1 tbsp. finely chopped onion
8 slices bread, cubed
12 thin slices deli ham, rolled up

2 c. Swiss cheese, shredded
2½ c. cubed cooked chicken
1 can cream of chicken soup, undiluted

In a large bowl, beat the eggs and 1½ cups milk. Add butter, celery and onion. Stir in bread cubes. Place half 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 for 4-5 hours or until a thermometer inserted into bread mixtures reads 160°.

Yield: 6 servings

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