Creamy Swiss Egg Bake - cooking recipe

Ingredients

2 (10 1/2 oz.) cans cream of chicken soup
1 c. milk
4 tsp. dry minced onions
1 tsp. Dijon mustard
2 c. grated Swiss cheese
12 eggs
12 (1/2-inch thick) slices French bread (baguette)
snipped parsley

Preparation

In saucepan, combine soup, milk, onions 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 two 10 x 6 x 1 1/2-inch baking dishes.
Break 6 eggs into sauce in each casserole.
Carefully spoon remaining sauce around eggs.
Stand bread slices around outside edge of casseroles.
Bake in a 350\u00b0 oven for 15 to 20 minutes, until eggs are set.
Garnish with parsley.