Scalloped Chicken and Mushrooms
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.