5 c. (8 oz. pkg.) herb seasoned stuffing croutons
2 stalks of celery, chopped
1 (4 oz.) can mushroom stems and pieces, optional
4 c. cubed cooked turkey or chicken
5 eggs or egg substitute
2 cans condensed cream of chicken soup
1 1/2 c. milk
1/2 c. slivered almonds, optional
1/4 c. grated Parmesan cheese
1/4 c. butter, melted

Preheat oven 375 degrees. In greased 9 x 13 inch pan, combine croutons, celery and mushrooms; mix well. Arrange turkey evenly over crouton mixture. Combine eggs, soup and milk; pour over turkey. Sprinkle with almonds and Parmesan cheese; drizzle with butter. Bake, uncovered 35 to 40 minutes or until knife inserted near center comes out clean.

For 5 or 6 servings, halve recipe using 2 large eggs and an 8 or 9 inch pan. Bake 30 to 35 minutes.