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1
At least 8 hours before you plan to serve this dish.
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2
Turn the artisan bread loaf upside down or on it's side.
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3
With a sharp knife, remove the entire bottom crust.
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4
Slice bottom crust into strips and then 1 inch squares.
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5
Gently extract the middle of the loaf and set aside.
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6
Cut the rest of the crust into strips and cubes.
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7
Keeping them separated from the crusts, gently cube the inside parts of the loaf as well.
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8
I found that I needed the crust of 1 loaf and the inside of two loaves.
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9
Spread the crust squares on the bottom of a lightly buttered (can use vegetable oil spray) 9 x 13 x 2 baking dish and sprinkle with the sage.
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10
In a bowl, combine the chicken, celery, mayonnaise, onion, 1/2 teaspoon salt and 1/8 teaspoon black pepper.
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11
Spread this mixture over the bread crusts.
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12
Arranged the diced white part of the bread over the chicken mixture.
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13
In another bowl, beat the eggs with the milk, then pour over the bread.
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14
Cover and refrigerate all day or overnight.
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15
Preheat oven to 350 degrees F.
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16
Bechamel Sauce (prepared just prior to baking) :.
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17
In a saucepan, melt the butter over medium heat.
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18
Add the flour and stir to form a roux.
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19
Continue to cook, stirring for about 1 minute.
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20
Slowly whisk the chicken broth, milk and cream into this mixture.
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21
Season with salt and pepper.
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22
Simmer and stir occasionally over low heat until dense, about 12 minutes.
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23
Pour the sauce over the chicken casserole and bake until bubbly and golden, about 45 minutes.
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24
Remove the casserole from the oven, sprinkle the cheese on top, then return to the oven and bake until the cheese melts, 8 - 10 minutes.
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25
Serve hot.
