1 1/2 lg. loaves of bread
4 chicken breasts
2 1/2 c. chopped celery
2 1/2 c. diced onions
1 can cream of celery soup
2 cans cream of chicken soup
1 1/2 cans chicken broth (soup)
2 cans mushrooms
2 sticks butter

1. Cut 1 1/2 large loaves of bread into small squares and place in bowl 2 days before preparing recipe.

2. Cook chicken breasts. Remove chicken from bones and cut into small pieces. (Set aside.)

3. Saute celery and onions together in butter in a large skillet. (Set aside.)

4. In a large pot, put 1 1/2 cans of chicken broth, add 1 can of cream of celery soup and 2 cans of cream of chicken soup. Cook until the soups mix together thoroughly (approximately 2 minutes).

5. Now add 2 cans of mushrooms and the celery/onion mixture to the pot of soups.

6. Pour the mixture in the pot over the bread squares in the bowl.

7. Add the chicken to the bowl mixture.

8. Mix everything together.

9. Bake for 1 to 1 1/2 hours at 350 degrees until brown on top.