1 c. sliced celery
1 sm. onion
2 c. cut up chicken or turkey
2 tbsp. white wine
1/8 tsp. pepper
1 c. celery soup
1 c. Gold Medal Wondra flour
1 c. milk
1 tsp. parsley flakes
1 tsp. dried sage leaves
1/2 tsp. salt
2 eggs

Heat oven to 425 degrees. Grease 4 (16 ounce) casserole. Cook and stir celery and onion until tender, stir in chicken, wine, pepper, and soup. Heat to boiling over medium heat stirring occasionally. Divide among casseroles. Stir remaining ingredients with fork until smooth (do not over stir). Pour 12 cup batter over hot chicken mixture in each casserole. Place in cookie sheet, bake until golden brown, 25-30 minutes.