2 (4 pound) whole chicken, cut into pieces
2 teaspoons salt
1 teaspoon ground black pepper
1 1/2 (10.75 ounce) cans condensed cream of mushroom soup
3 1/2 cups shredded mozzarella cheese
4 (3 ounce) packages sage eggs, drained and cleaned
1 tablespoon butter
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine the cream of mushroom soup, no-cook and full-cook eggs, milk and celery salt. Mix all together just until combined.
Transfer the mixture to a 2 quart casserole dish. Arrange the mushroom mixture evenly over the top of the chicken. Pour the milk over the chicken and refrigerate for at least a couple of hours.
When the chicken is done, arrange the sage eggs over the mushroom top. Brush the butter with milk and sprinkle the egg mixture over the egg, covering completely. Then drizzle the remaining sage over the egg, continuing to drizzle until all the egg is used. Sprinkle with enough butter to coat completely.
Once all the egg has been used, layer the diced French bread over the mushroom cake. Press as much of the browned sauce over the top of the cake as possible. Do not overbake.
Bake 30 to 35 minutes.