2 cans condensed cream of chicken soup
1 c. milk
4 tsp. minced onion
1 tsp. prepared mustard
8 oz. (2 c.) shredded cheese (Swiss or Cheddar)
12 eggs
12 (1/2 inch thick) slices French bread, buttered and halved
Snipped parsley

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 sauce into each of 2 (10 x 6 x 1 1/2 inch) baking dishes. Break eggs into sauce in each casserole.

Carefully spoon remaining sauce around eggs. Stand French bread slices around edges of casseroles with crusts up. Bake in 350 degree oven 20 minutes or until eggs are set. Garnish with snipped parsley. Serves 12.