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1
Put the whole chickens (I used 1 large and 1/2 a small chicken) into a baking dish and spice with poultry seasoning, Emerils essence and Lawrys seasoned salt.
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2
Roast it in a 350 F oven for 90 minutes.
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3
When done, remove chicken from the oven and let it cool, then pull it off the bones and shred chicken.
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4
Then put the meat into a bowl and mix with mayonnaise, diced celery, diced yellow onion, salt and pepper to taste.
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5
Mix well.
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6
Take your sliced French bread, and cut off the crusts and put the crusts in the bottom of a lightly buttered baking dish (I used a large oval dish, see photo) and reserve the insides and cut them into cubes.
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7
Add the chicken mixture into the dish and finish by adding the French bread pieces on top.
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8
Then combine 3 eggs, 1 cup half-and-half and 1 cup of skim milk and pour on top of bread and chicken mixture.
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9
This is best if at this point you cover it and refrigerate overnight.
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10
Before baking, make the bechamel sauce by melting the butter in a saucepan over medium heat, then stirring in the flour and cooking for 1 minute.
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11
Remove the saucepan from the heat and slowly whisk in the chicken broth, half-and-half and skim milk.
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12
Season with salt and pepper.
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13
Return to heat and cook for 10-12 more minutes.
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14
Now pour the bechamel sauce over the chicken and bread mixture and put in a 350 F oven for 45 minutes.
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15
Then remove it from the oven and top with cheddar cheese and bake for another 8-10 minutes.
