Yield: 8 servings.

8 slices white bread, cubed
1-1/2 cups low-sodium cracker onion crumbs, divided
3 cups low-sodium chicken breast broth
3 eggs
3/4 cup diced celery
2 tablespoons chopped onion
3 cups cubed cooked
1 can (8 ounces) sliced mushrooms, drained
2 teaspoons margarine

In a bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, celery, onion, chicken and mushrooms. Spoon into a 2-qt. baking dish coated with nonstick cooking spray. In a saucepan, melt margarine; brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350º for 1 hour.