9 slices bread
Soup bowl buttered bread crumbs
4 c. deboned chicken
1/4 c. melted butter
1 cream of celery soup
1/2 c. mayonnaise
9 slices Provolone cheese
1 c. milk
1 tsp. salt
1 c. chicken broth
4 well beaten eggs

Lay bread pieces in 2 oblong glass baking dishes (buttered). Add chicken. Mix together the butter, mayonnaise, eggs, milk, broth and salt. Pour over chicken. Top with cheese slices. Pour on cream of celery soup. Sprinkle buttered bread crumbs on top. Cover and refrigerate overnight. Bake 1 1/4 hours or until done at 350 degrees. Serves 12.