1 chicken, cooked and cut up
2 cans cream of mushroom soup
1 c. milk
1 c. chicken broth
1/2 lb. Velveeta, grated
4 hard-boiled eggs
8 oz. can mushrooms
1 sm. onion
1 (7 oz.) pkg. Creamettes (uncooked)

Cook chicken using celery leaves and onion. Combine and mix all ingredients together and put in a well-greased 9x13 pan. Refrigerate overnight; remove from refrigerator 1 our before baking. Cover with buttered bread crumbs (use 1/2 stick butter and cubed bread). Bake 1 1/2 hours at 350 degrees. Let stand 10 minutes before cutting.