2 eggs
2 cups milk divided
1/2 cup butter or margarine, melted
1/2 cup chopped celery
1 teaspoon onion chopped fine
8 sliced bread, cubed
12 thin sliced deli ham, rolled up
2 cups shredded swiss cheese
2 1/2 cups cooked chicken, cubed
1 can (10 3/4 ounces) cream of mushroom soup, undiluted

Beat eggs with 1 1/2 cups of the milk.  Add butter, celery and onion.  Stir in bread cubes.  Place half the mixture in greased crock pot; top with half of the rolled ham, 1/2 the cheese and 1/2 the chicken. Combine soup with remaining milk; pour half over the chicken and repeat layers once.
Cover and cook on low 4-5 hours or until thermometer inserted in bread mixture reads 160 degrees.  6 servings.