4-6 c. chicken, cut into bite-size pieces
6 c. chicken broth

STUFFING:

3-4 c. cubed bread
2 tbsp. onion, minced
1/2 tsp. celery salt
1/4 tsp. sage
1/3 c. butter
1 tsp. salt
1/8 tsp. pepper

STUFFING: Melt butter in pan and mix well with other ingredients.

CUSTARD: Blend 1/3 cup shortening and 1/3 cup flour. Add chicken broth and cook like gravy. Set aside to cool. Beat 6 eggs thoroughly and add slowly to cooled gravy. Alternate layers of chicken and stuffing in a 9x13 inch pan. Pour custard over chicken and stuffing. Cover with dry bread crumbs and bake in a moderate 325 to 350 degree oven for 1 to 1 1/2 hours.