1 (3 to 4 lb.) fryer
1 c. dry bread crumbs
2 tbsp. butter
3/4 c. chopped celery
1/2 c. chopped onion
1/2 c. butter
6 c. day old bread, in pieces
1 tsp. salt
1/2 to 1 tsp. poultry seasoning
1/8 tsp. pepper
3 tbsp. chicken broth

CUSTARD INGREDIENTS:

1 c. butter
1 c. flour
4 c. chicken broth
1 c. milk
2 tsp. salt
4 slightly beaten eggs

Cook fryer; cube and set aside. Brown bread crumbs in 2 tablespoons butter; set aside. Saute celery and onion in 1/2 cup butter. Prepare dressing; add sauteed vegetables to 6 cups bread. Toss; add salt, poultry seasoning, and pepper. Sprinkle with 3 tablespoons broth. Turn into large, greased casserole. Cover with 1/2 custard and then cubed chicken. Pour remaining custard on top. Sprinkle with bread crumbs. Bake at 350 degrees for 20 to 25 minutes.

Custard: Melt 1 cup butter in large saucepan. Blend in 1 cup flour. Gradually add 4 cups broth and 1 cup milk, stirring constantly. Add salt; cook until thick. Blend a little into eggs; add to hot mixture. Cook 3 to 4 minutes.