1 chicken, cooked and diced
1 onion, chopped
1 c. celery, diced
1/3 c. butter
7 c. soft bread crumbs
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. sage
2 eggs
1 1/2 c. milk
1 can cream of mushroom soup
2 tbsp. butter

Place diced chicken in buttered rectangular baking dish. Saute onion and celery in 1/3 cup butter. Mix bread crumbs, baking powder, salt, pepper, and sage Beat eggs slightly, add milk, and mix all together with sauteed onion and celery. Pour over chicken. Top with mushroom soup. Cover with bread crumbs tossed with 2 tablespoons melted butter. Bake in a 350 degree oven for 50 minutes. Yield: 12 to 15 servings.