Instructions: In skillet, cook onion in butter till tender. Place 1/3 of the bread cubes in a greased 2-pound coffee can or 3-pound shortening can. 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 in crockery cooker. Pour 1/2 cup water into cooker. Cover; cook on LOW-heat setting for 8 to 9 hours.

Remove from cooker; let stand 5 to 10 minutes. Loosen edges with spatula or knife. Carefully turn into a serving bowl. Garnish with snipped parsley.

This recipe yields 6 to 8 servings.

NOTES :

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