2 c. diced onion
4 eggs or 1 pkg. Egg Beaters
3-4 c. cooked, boned, & cut up chicken
2 c. mashed potatoes
Salt & Pepper to taste (I only add pepper)
1 stalk celery, diced
3 c. chicken broth
1 (7 oz.) pkg. Catherine Clarks sage & onion dressing
2 c. shredded carrots (zucchini or other shredded vegetables can be added)

Cook the onion and celery in butter until transparent. Beat egg into cold broth and add to onions to heat a little. Stir, do not boil. Add to rest of ingredients in a large covered casserole and bake at 325 degrees for an hour or until set. A little left over gravy is nice poured over.

If you are short of broth you can use cream of chicken soup or creamed corn. To make it fancy you can spread creamed soup on top and sprinkle buttered bread crumbs over.