Ham and Swiss Chicken

When I first made this, my husband said the recipe was a keeper. It reminds you of
chicken cordon bleu but is much easier to make.

 

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, whisk eggs and 1-1/2 cups milk. Stir in the butter, celery and onion. Stir in bread crumbs. Place half of the mixture in a greased 3-qt. 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 mixture reads 160°. Yield: 6 servings.

 

Contributed by Amber H.