2 (10 1/2 oz.) cans condensed cream of chicken soup
1 c. milk
4 tsp. instant minced onion
1 tsp. mustard
8 oz. Swiss cheese, shredded (2 c.)
12 eggs
12 (1/2" thick) slices French bread, buttered
Parsley (opt.)

In saucepan combine soup, milk, onion and mustard. Cook and stir until smooth and heated through. Remove from heat; stir in cheese until melted. Pour 1 cup of the sauce into each of 2 (10" x 6" x 1 1/2") baking dishes. Break 6 eggs into sauce in each casserole. Carefully spoon remaining sauce around eggs. Stand French bread slices around edge of casseroles with crusts up. Bake in 350 degree oven for 20 minutes or until eggs are set. Garnish with parsley. Serves 12.