1/2 chicken
2 c. broth
1/4 c. carrots
1 c. peas
1/8 c. onion
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 lb. rice or potatoes can be used
1 c. bread crumbs
1 stalk celery

Boil chicken, celery, carrots and onions, simmer for 2 hours. Cook all vegetables together. Remove chicken from bones and cut. Make gravy with stock and flour. Add vegetables and the chicken. Pour rice on bottom of the buttered casserole. Add gravy mixture, sprinkle with bread crumbs and bake at 350 degrees for 30 minutes or until browned.