Chicken Casserole

Chicken (breasts or cubed canned chicken)
1/2 cup butter melted
1/2 cup flour
4 cups chicken stock
1 tsp salt
3 eggs
1 loaf of bread, broken up
1/2 lb butter
1 Tbsp sage
1/2 tsp salt
1/2 cup chopped celery
1 medium onion chopped

Boil the chicken. Remove meat. In a saucepan melt butter. Blend in flour. Add chicken stock and salt. Boil until thick. Beat eggs. Pour stock over eggs and chill. Put half of chicken in bottom of greased casserole dish. Make dressing by mixing bread, melted butter, sage, salt, celery and onion. Place half of the dressing over the chicken. Pour half of the sauce over the bread mixture. Repeat chicken, bread, sauce. Bake at 350 for 30 minutes.

Wanda Peterson