- 2 pounds skinless, boneless chicken breast halves
- 4 cups shredded Cheddar cheese
- 1 cup shredded Swiss cheese
- 4 (3 ounce) cans tuna packed in olive oil
- 2 (16 ounce) cans pink salmon, drained
- 2 cups heavy whipping cream
- 4 eggs, beaten
- 2 cups crumbled feta
- 1 cup shredded mozzarella cheese
- 2 cups ricotta cheese
- 1 (8 ounce) package cream cheese, softened
- 2 eggs, beaten
- 3 cups Italian seasoned bread crumbs
- 2 tablespoons butter, cut into small pieces
- Preheat oven to 350 degrees F (175 degrees C).
- Line the bottom of a large baking dish with the chicken breasts. Scatter Cheddar and Swiss cheese over top. Flake the tuna and salmon and layer evenly over the cheese. Mix whipping cream with the 4 beaten eggs in a bowl; pour over top of the dish.
- Mix the feta, mozzarella and ricotta cheeses in a bowl; spread over the fish. Mix the cream cheese, 2 beaten eggs, and bread crumbs in a bowl; spread evenly over top of the cheese. Evenly arrange small pieces of butter over entire dish. Cover with aluminum foil.
- Bake in preheated oven for 1 1/2 hours, or until heated through and golden brown on top.