3 lb. deboned and cubed stewing chicken
1 can cream of celery soup
2 c. chopped bread
Salt and pepper to taste
1 lb. noodles, cooked in 2 quart of chicken broth
1/2 tsp. parsley
1/2 c. butter

Slightly brown bread in butter, and save 1/2 of browned bread for top of casserole. Alternately layer noodles, chicken and remaining browned bread. Top off with the bread set aside earlier. Sprinkle parsley over top of casserole.

Bake at 350 degrees for 40 minutes. NOTE: If desired, add 4 teaspoon chicken fat and/or American cheese on top of casserole prior to baking.