1 c. cream (1/2 and 1/2)
4 c. chicken broth
1/2 c. butter
3/4 c. flour
1/8 tsp. celery salt
1/8 tsp. poultry seasoning
1 tsp. salt
3 or 4 stalks celery, cut up
2 sm. onions, sliced
1 carrot, diced
2 bouillon cubes
5 c. chicken
2 c. fine dry bread crumbs
Dash of nutmeg

Cut up chicken, cover with water, add salt, celery, onions, and carrot. Simmer gently until tender. Drain chicken and remove from bones. Heat cream and chicken broth together. Blend together butter, flour, and seasonings. Blend flour mixture into hot liquid and cook until smooth and creamy with starchy flavor gone, about 15 minutes, stirring occasionally. Into large greased baking dish, place layer of chicken, a generous layer of cream gravy, and a layer of bread crumbs. Repeat until dish is full. Dot with butter. Bake at 350 degrees about 30 minutes. Serves 12.