Directions

1. Place chicken, water, 1 teaspoon salt and 1/4 teaspoon black pepper in a 5-quart stockpot.

2. Bring to a boil over medium high heat. Reduce heat to medium. Tilt lid to partially cover. Cook 40 minutes.

3. Pull meat from the bones, discarding skin, and shred into bite-sized pieces.

4. In a large bowl, mix eggs, milk, 1 teaspoon salt and 1/4 teaspoon black pepper. Set aside.

5. In a 12-inch skillet, heat 2 Tablespoons butter over medium high heat. Add onion and cook for 2 minutes.

6. Add tomatoes and spinach to skillet. Stirring, cook for 1 minute. Turn heat off.

7. Add shredded chicken to vegetables and mix well.

8. In a greased 3-quart (9x13) baking dish, layer half of the bread, half of the chicken/vegetable mixture and half of the cheese. Repeat layers.

9. Pour egg mixture evenly on top of cheese. Let dish rest for 15 minutes.

10. Bake in a 350°F oven for 40 minutes, or until firm.

11. Slice into squares and serve.