1 c. dry bread crumbs
1/2 c. plus 2 tbsp. butter
3/4 c. chopped celery
1/2 c. chopped onion
2 tbsp. chopped parsley
6 c. day-old bread crumbs
1 lg. stewing hen, cooked and diced
1 tsp. salt
Dash of pepper
1/2 to 1 tsp. poultry seasoning
3 tbsp. chicken broth

Brown dry bread crumbs in 2 tablespoonfuls butter; set aside. Saute celery, onion and parsley in remaining butter in heavy skillet for 5 minutes. Add to day-old bread crumbs. Toss lightly with fork. Add chicken and seasonings; sprinkle with broth. Toss lightly; place in 14x10-inch pan. Bake at 350 degrees for 25 minutes. Yield: 10-12 servings.