1 (3 lb.) chicken (boiled, deboned, cut up)
1 (10 oz.) can cream celery soup
1 (10 oz.) can cream mushroom soup

DRESSING:

6 to 7 cups unseasoned bread cubes
1/2 tsp. poultry seasoning
1/4 cup chopped onion
1/2 cup chopped celery
1 cup (2 sticks) butter
1 tsp. sage
1/4 tsp. pepper
1 tsp. salt
2 eggs

Preheat oven to 350°F. Grease 9x13-inch pan.

Combine cubed chicken with undiluted soups; set aside.

Sprinkle poultry seasoning over bread cubes. Toss with onion and celery. Melt butter and pour over bread cube mixture. Add remaining ingredients except eggs. Add some reserved chicken broth, it should be moist, but not too wet.

Spread a layer of dressing in bottom of casserole. Spread chicken mixture over layer of dressing. Mix remaining dressing with 2 eggs and top the chicken layer.

Bake uncovered at 350°F for 45 to 60 minutes, or until brown.