1 c. elbow macaroni
1/2 c. diced celery
3/4 c. chicken broth
1 (10 1/2 oz.) can condensed cream of celery soup
3 c. cut up chicken
1 tsp. minced parsley
3/4 c. soft bread crumbs
2 tbsp. butter

Cook macaroni and drain. Cook celery in chicken broth for 5 minutes (or use a chicken flavored bouillon cube plus 3/4 cup water). Combine macaroni, celery broth, celery soup, chicken, parsley and salt, if needed. Pour in greased 2 quart casserole. Sprinkle with grated bread crumbs; dot with butter

Bake at 350°F for 30-40 minutes

8 servings.