3 c. cooked chicken
1/4 c. celery
1/2 tsp. salt
1/4 tsp. baking powder
3/4 c. broth or milk
3/4 c. buttered crumbs for top
3 c. soft bread crumbs
1 tsp. onion
1/8 tsp. pepper
1 egg
1 can cream of mushroom soup

Grease 1 quart casserole; brown celery, onions in butter, and add bread crumbs; brown. Add seasoning and baking powder. Then beat egg and add to broth. Add to bread mixture and add to chicken. Spread undiluted soup over top with buttered crumbs. If you wish, you can also use toasted almonds. Bake at 350 degrees for 45 to 60 minutes.