• 2 eggs
• 2 C. milk, divided
• 1/2 C. butter, melted
• 1/2 C. chopped celery
• 1 tsp. finely chopped onion
• 8 slices bread, cubed
• 12 thin slices deli ham, rolled up
• 2 C. shredded Swiss cheese
• 2 1/2 C. cubed cooked chicken
• 1 10 3/4-oz. can condensed cream of chicken soup, undiluted

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 thermometer inserted into the bread mixture reads 160 degrees.