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2 to 3 lb. chicken
4 medium onions, chopped fine
4 stalks celery, chopped
2 Tbsp. flour
1 can mushroom soup
salt and pepper to taste
1/2 tsp. poultry seasoning
1/2 c. heavy cream
12 eggs, beaten
1 lb. filo
3/4 c. butter, melted

Cook chicken in boiling water until tender. Remove
chicken from broth; cool. Boil chicken broth until reduced to
1 1/2 cups broth; cool. Remove skin and bones from chicken.
Cut chicken into small pieces. Cook onions and celery in a
little oil until limp; stir in flour. Add broth, mushroom
soup, salt, pepper, poultry seasoning and cream; mix well. Add
chicken. Cool slightly. Stir in eggs. Cook, stirring until
thick. Use 10 x 14-inch pan. Place 6 sheets of filo, butter
each layer. Add 1/3 of the chicken mixture. Place 3 sheets of
filo, buttered, then chicken, 3 sheets filo, chicken and top
with remaining filo, 9 to 10 sheets on top. Bake in preheated
350 degrees oven for 30 minutes or until golden brown.

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