This is a "modified" bread soup dish that takes about 10 minutes to prepare.
Stale bread. In this case I used about 2/3 of a baguette that I sliced into bite-sized pieces.
One smoked chicken leg quarter de-boned and chopped.
One cup of Bavarian sauerkraut.
One cup of German potato salad.
Approx. one cup of shredded Monterrey Jack cheese.
Layer these ingredients up in a deep ceramic dish such as a crock-pot and top generously with the remaining cheese. Pour one quart of boiling chicken stock over it all and place covered in a 375F oven for at least 1 hour. I uncover for the last 15 minutes to brown the top.
Serve in bowls with a little chopped parsley.
Sorry if my plating skills are lacking. Sure is tasty, comforting and filling!