Scalloped chicken

1/2 loaf white bread, cubed
1 1/2 cups cracker crumbs, divided
3 cups chicken broth
3 eggs, lightly beaten
1 tsp salt
3/4 cup diced celery
2 tbsp chopped onion
3 cups cubed cooked chicken
1 can (8 ounces) sliced mushrooms, drained
1 tbsp butter or margarine

In a mixing bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2-qt. casserole. In a saucepan, melt butter; brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350F for 1 hour.