2 cups buttered crumbs
1¹⁄₂ cups cold, cooked chicken or fowl
1 cup White Sauce
¹⁄₆ teaspoon celery salt
¹⁄₂ cup mushrooms
Cut the chicken in small pieces, slice or cut the mushrooms small. Put
one-fourth of the crumbs into a buttered baking-dish. Mix the other
ingredients and pour them into the dish. Spread the remaining crumbs on
top and bake it in an insulated oven till brown, as directed for
scalloped dishes, page 225.