6 slices sourdough bread, crusts removed
6 slices Swiss cheese
6 slices provolone
1/2 cup Dijon mustard
5 thin slices prosciutto, julienned
1 1/2 boneless, skinless chicken breasts, cooked and cut into strips
4 large eggs
2 cups half-and-half
1/2 cup sour cream
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 cups crushed classic Caesar croutons

6 slices sourdough bread, crusts removed 6 slices Swiss cheese 6 slices provolone 1/2 cup Dijon mustard 5 thin slices prosciutto, julienned 1 1/2 boneless, skinless chicken breasts, cooked and cut into strips 4 large eggs 2 cup s half-and-half 1/2 cup sour cream 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh thyme 1 teaspoon salt 1 teaspoon ground black pepper 1 1/2 cups crushed classic Caesar croutons

1. Lightly grease a 13x9-inch baking dish.

2. Layer bread, Swiss cheese, and provolone in prepared baking dish. Spread mustard over provolone cheese. Sprinkle with prosciutto, and top with chicken strips. In a medium bowl, whisk together eggs and half-and-half. Whisk in sour cream, fresh herbs, salt, and pepper. Pour egg mixture over layered casserole. Cover, and refrigerate for 2 hours. Let sit at room temperature for 1 hour before baking. Preheat oven to 350°. Cover with crushed croutons. Bake for 45 minutes to 1 hour, or until hot and bubbly.