1 loaf homemade bread
1 lb. butter
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. celery seed
3/4 c. celery, chopped (optional)
Meat from a whole chicken, stewed and removed from buns

Crumble the bread by hand into a large mixing bowl. Melt the butter; then pour it over the bread crumbs. Add the seasonings and chopped celery. Then mix with the deboned chicken chunks. Then into a large roast pan and bake covered at 350 degrees for a half hour to an hour, until heated through. Dampen with water around the edge if it begins to dry out. Stir often to prevent sticking.

NOTE: You may make a rich gravy to serve over the roast by thickening the chicken broth with flour.