Scalloped Chicken

• 1/2 c. celery, chopped fine
• 2 Tbsp. melted butter
• 2 c. cooked chicken
• 1 c. soft bread crumbs
• 1 1/2 c. milk
• 1 Tbsp. flour
• 1/2 tsp. salt
• 1/2 tsp. dried onion
• 1 tsp. poultry seasoning
• 1 bouillon cube
• 1/4 c. buttered crumbs

1. Cook celery in butter until soft.
2. Mix chicken and bread crumbs in bowl.
3. Add cooked celery and mix lightly.
4. Stir milk into flour, onion and seasonings.
5. Place in a 1-quart glass casserole.
6. Add crushed bouillon cube.
7. Cook with microwave and let come to a boil, stirring every 30 seconds.
8. Place chicken and crumb mixture in 1 1/2-quart glass utility dish.
9. Pour hot milk mixture over chicken and top with buttered crumbs.
10. Cover and cook 6 to 7 minutes.
11. If desired, use glass ceramic dish to cook and place under the broiler or conventional range to brown the top.

celery, butter, chicken, bread crumbs, milk, flour, salt, onion, poultry seasoning, bouillon cube, buttered crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=597129 (may not work)