Chicken Casserole

2 1/2 c cooked chicken
1 medium onion
4 T oleo
1 c celery, chopped
1 egg
3/4 c milk
1 t baking powder
1/2 t pepper
2 1/2 c broth
4 c herb seasoned croutons
1 can cream of mushroom soup

Place chicken in bottom of 13″ x 9″ pan. Saute onion in oleo. Mix together all but soup, add onion and pour over chicken. Spread soup over top. Bake at 325 degrees for 1 1/2 hours.

Recipe by Janet Dean; originally published in St. Bernard’s Rosary Altar Society Cookbook.