Chicken Supreme With Gravy

• 1-1/2 bunches celery, diced (about 6 cups)
• 6 medium onions, diced (about 4 cups)
• 2 cups butter, cubed
• 3 loaves day-old white bread (1-1/2 pounds each), cut into 1-inch cubes
• 3 tablespoons salt
• 3 tablespoons rubbed sage
• 1 tablespoon baking powder
• 2 teaspoons pepper
• 12 eggs
• 9 cups 2% milk
• 24 cups diced cooked chicken (about 6 chickens)
• 3 cans (14-1/2 ounces each) chicken broth
• 8 cans (10-3/4 ounces each) condensed cream of chicken and mushroom soup, undiluted
• 9 to 10 cups water

1. Preheat oven to 325u0b0. In several Dutch ovens, saute celery and onions in butter.
2. Meanwhile, in several large bowls, combine bread, salt, sage, baking powder and pepper; toss to coat. Stir in celery mixture. Beat eggs and milk; add to bread mixture.
3. Divide half the chicken among four 13x9-in. greased baking dishes. Cover with half the bread mixture. Repeat layers. Pour broth into each dish.
4. Cover and bake 70 minutes or until hot and bubbly; uncover and bake 10-15 minutes longer.
5. For gravy, in a stockpot, combine soup and water. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Serve with chicken.

celery, onions, butter, loaves, salt, sage, baking powder, pepper, eggs, milk, chicken, chicken broth, condensed cream, water

Taken from www.tasteofhome.com/recipes/chicken-supreme-with-gravy/ (may not work)