4 Cups sliced Russet potatoes or
5 Cups sliced Fingerling potatoes
1 Cup sliced Celery (optional)
3 Cups cooked diced Chicken
2 1/2 cups Chicken gravy 
Salt and pepper to taste
1/4 tsp Nutmeg
Buttered soft bread crumbs

Cook potato and celery in small amount of salted water until tender. Drain potatoes and celery and mix with chicken and gravy then season with salt, pepper and nutmeg. Pour the mixture into a 2 quart casserole dish and top with buttered bread crumbs. Bake at 400 degrees for 25 to 30 minutes or until potatoes are tender.

Serves 4 to 6