4 c. boiled chicken
1 tsp. salt
1 med. onion
1/4 tsp. poultry seasoning
1 stick butter
1 can cream of celery soup
1 sm. can evaporated milk
1/2 c. chicken broth
1 tsp. onion salt
Pepperidge Farm cornbread stuffing crumbs

Boil chicken in water seasoned with salt, onion and poultry seasoning. Take the chicken pieces out. Save broth. Cool. Take chicken off bones and cut or tear into bite-size pieces. Mix the chicken, celery soup, evaporated milk, 1/2 cup chicken broth and onion salt in a bowl. Melt butter.

Put about half of the butter in bottom of baking dish. Then add about 1/2 inch layer of crumbs on top of butter. Next put in the creamy chicken mixture. Top with 1/2 inch layer of crumbs. Press down a little. Top with remaining butter. Bake at 350 degrees for 20 to 30 minutes. VARIATION: Cooked noodles may be added to the creamy mixture. From a Depression Era Home Economist.