- 6 cups diced celery
- 6 medium onions, diced
- 2 cups butter, cubed
- 4 1/2 pounds white bread, cut into 1-inch cubes
- 3 tablespoons salt
- 1 tablespoon baking powder
- 2 teaspoons pepper
- 12 eggs
- 9 cups milk
- 24 cups diced cooked chicken
- 3 (14.5 ounce) cans chicken broth
- GRAVY:
- 8 (10.75 ounce) cans condensed cream of chicken and mushroom soup, undiluted
- 9 cups water
- In a Dutch oven, saute celery and onions in butter. Meanwhile, in a large bowl, add the bread, salt, baking powder and pepper; toss to coat. Stir in celery and onions. Beat eggs and milk; add to bread mixture.
- Divide half of the chicken in four 13-in. x 9-in. x 2-in. greased baking pans. Cover with half of the bread mixture. Repeat layers. Pour broth into each pan. Cover and bake at 300 degrees F for 1 hour and 45 minutes or until broth is absorbed; uncover and bake 15 minutes more.
- For gravy, in a Dutch oven, combine soup and water. Simmer about 10 minutes. Serve with the chicken.