1 chicken
2 (8 oz.) Philadelphia cream cheese
1 stock celery
4 eggs
1/4 c. milk
1 loaf bread (wheat or white)
1/2 c. mayonnaise
1 stick butter

Boil chicken and eggs. Meantime, finely chop about 4 pieces of celery. Trim crust off 12 slices of bread. Butter 6 slices of bread on both sides (be sure to get the corners). When chicken is done, bone. Chop chicken and eggs and mix with celery. Put your spices and add mayonnaise to make a chicken salad. On a platter, place 3 slices of plain bread, flat, side by side. Butter top portion of these slices. Spread a thin layer of chicken salad. Put buttered bread on top of chicken salad. Continue layering bread and chicken salad until there is no chicken salad left. Top layer of bread should not be buttered. Whip cream cheese and milk together. Spread cream cheese over and around your loaf (as you do a cake). Decorate your loaf with preferred vegetables.