3/4 loaf bread, cubed
1 c. potatoes, diced
1/2 c. carrots, diced
1 c. celery, chopped fine
1 1/2 c. chicken, cooked & chopped
1 c. chicken broth
5 eggs
3 c. milk
Salt, pepper & onion salt to taste

Boil potatoes and carrots together in small amount of water until nearly done. Toast bread cubes in oven until brown, then put in a larger bowl. Add cooked vegetables, chicken and broth; then add raw celery and parsley. Mix. Beat eggs in a bowl and add milk, salt, pepper and onion salt. Mix well. Put into large casserole or loaf pan. Bake in moderate oven at 375 degrees for 45 minutes or until firm and brown. Serves 18 to 19.