3 to 4 lb. chicken, cooked, boned and diced
4 c. crumbled day old bread
2 c. cooked rice
1 tsp. salt
1/2 tsp. poultry seasoning or sage
1/2 c. celery, chopped
3 c. chicken broth
1 c. milk
4 eggs, beaten
1 can cream of mushroom soup
1/2 c. chicken broth

Mix first six ingredients and place in greased 9 x 13 inch pan. Mix chicken broth, milk and eggs, pour over chicken mixture. Cover with foil. Casserole can now be refrigerated for several hours or overnight, if you choose. Bake at 350 degrees for 1 hour. Uncover, bake 30-40 minutes longer. Combine mushroom soup and chicken broth in saucepan; heat and stir until smooth. Cut casserole into squares. Serve sauce over top.