2/3 c. butter (may use part oil)
1 c. chopped celery
1 lb. loaf day-old bread, cubed
3 tbsp. onion flakes
1 tbsp. parsley
1 1/2 tbsp. poultry seasoning
1/2 tsp. salt (optional)
1/8 tsp. black pepper
1 c. butter
1 c. all-purpose flour
1 tbsp. chicken soup mix
1 c. cold water
1 1/4 c. milk
1/4 tsp. salt (optional)
4 eggs, slightly beaten
4 c. cubed chicken
2 c. fresh bread crumbs
2 tbsp. melted butter

Place 2/3 cup butter in large saucepan; add celery and sauté until tender. (Do not brown.) Combine cubed bread, onion flakes, parsley, poultry seasoning, salt and pepper. Add celery; toss to mix. Set aside. In same saucepan, melt 1 cup butter. Stir in flour. Cook 2 minutes, stirring constantly. Gradually stir in chicken soup mix, water, milk and salt. Cook, stirring constantly, until mixture thickens. Add some hot mixture to eggs; blend well. Pour back into hot mixture; cook 1 minute. Stir sauce and chicken into celery bread mixture. Turn into greased 9 x 13 baking pan. Toss bread crumbs with 2 tablespoons butter. Sprinkle over top of casserole.

Bake at 350°F for 40 minutes, until hot and bubbly.

Makes 12 servings.