Comforting Chicken Casserole

1 broiler/fryer chicken -- (3 to 4 pounds)
3 quarts water
1 large onion -- chopped
2 ribs celery -- coarsely chopped
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper

STUFFING:
6 cups unseasoned stuffing cubes
1 tablespoon dried parsley flakes
1/2 teaspoon rubbed sage
1/2 cup chopped celery
2 tablespoons chopped onion
2 tablespoons butter

SAUCE:
1/2 cup butter -- cubed
3/4 cup all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon pepper
6 eggs -- beaten

In a soup kettle, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender.

Remove chicken from broth. When cool enough to handle, remove meat from bones; dice and set aside. Strain broth and skim fat; discard onion, celery and bay leaf. Set aside 6 cups broth for sauce.

In a large bowl, combine stuffing cubes, parsley and sage. Saute celery and onion in butter until tender. Add to stuffing mixture and mix well; set aside.

In a large saucepan, melt butter. Whisk in flour, salt and pepper until smooth. Gradually add reserved broth; bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.