KATHY's COOKBOOK

1 ½ c. milk, divided
3 c. herb-seasoned croutons
½ c. diced celery
1 Tbsp. chopped onion
3 c. cooked, chopped chicken
3 eggs, beaten
1 can cream of chicken soup
1 tsp. salt
½ tsp. poultry seasoning
½ tsp. marjoram
½ c. flour
¼ c. parmesan cheese
¼ c. butter

Pour ½ c. milk in greased 9X13” baking dish. Combine croutons, celery, and onion. Spread in baking dish. Sprinkle chicken over crouton mixture. Combine eggs, soup, 1 c. milk, salt, poultry seasoning and marjoram. Pour over chicken. Combine flour, cheese and butter, blending until crumbs form. Sprinkle over casserole. Bake at 375 degrees for 40 minutes.