1 (3-4 lb.) chicken
3 c. dry bread crumbs (8-10 slices)
1 c. celery
1 c. green pepper
1 c. onion
1 tsp. Lawry salt
4 eggs
1 can cream of mushroom, celery & chicken soup
1 tsp. pepper
1 tsp. poultry seasoning

Cook chicken and moisten bread with juice of chicken. Saute onions, peppers and celery in butter. Beat eggs and soups and spices into vegetables. Combine bread, chicken (cut up into pieces) and soup mixture. Pour into 9"x13" or larger pan and bake at 350 degrees for 1 hour. Let set 1/2 hour before serving.