Ingredients
1-1/2 bunches celery, diced (about 6 cups)6 medium onions, diced (about 4 cups)2 cups butter, cubed3 loaves day-old white bread (1-1/2 pounds each), cut into 1-inch cubes3 tablespoons salt3 tablespoons rubbed sage1 tablespoon baking powder2 teaspoons pepper12 eggs9 cups 2% milk24 cups diced cooked chicken (about 6 chickens)3 cans (14-1/2 ounces each) chicken brothGRAVY:8 cans (10-3/4 ounces each) condensed cream of chicken and mushroom soup, undiluted9 to 10 cups water
Preparation
Preheat oven to 325°. In several Dutch ovens, saute celery and onions in butter.
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.
Divide half the chicken among four 13x9-in. greased baking dishes. Cover with half the bread mixture. Repeat layers. Pour broth into each dish.
Cover and bake 70 minutes or until hot and bubbly; uncover and bake 10-15 minutes longer.
For gravy, in a stockpot, combine soup and water. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Serve with chicken.
