1 precooked deboned chicken
1 bag seasoned bread cubes
2 beaten eggs
1/2 tsp. baking powder
1/4 tsp. pepper
1 tsp. sage
1/4 tsp. salt
2/3 c. milk
2 cans chicken broth
1 can cream of mushroom soup
2 tsp. melted butter
3 stalks celery, chopped fine in food processor
2 medium onions

Mix bread cubes, eggs, celery, onions, salt, pepper, sage, baking powder, broth and milk in large bowl. Pour a layer of bread mixture in bottom of crock-pot sprayed with cooking oil. Place a layer of chicken, then the rest of the bread mixture with the rest of the chicken on top. Put can of mushroom soup over the chicken and drizzle with melted butter. Cook on high for 4 to 4 1/2 hours (low for 6 to 7 hours).