5 c. toasted bread cubes
1 c. celery, chopped
3 c. cooked chicken
1 tbsp. onion, chopped
5 eggs
2 cans cream of chicken soup
1 1/2 c. milk
1/4 c. Parmesan cheese
1/4 c. butter
1/2 c. flour

In 13 x 9 inch pan, layer bread cubes, then celery, chicken and onion. Mix together eggs, soup, milk, salt and pepper (to taste) and a little poultry seasoning. Pour over layers in pan. Make crumb topping from the cheese, butter and flour. Sprinkle over all, bake at 375 degrees for 35 to 45 minutes.