Boil carrots and potatoes together until tender.
In a skillet toast bread cubes in butter until crisp (I like adding generous amount of seasoning salt or garlic salt).
Dump toasted bread cubes into a large bowl.
Add carrots, potatoes, chicken, broth, celery, parsley, and seasonings.
Beat eggs and milk in a separate bow then add to the rest.
Put into a large roaster and bake at 375 for 45 minutes or fry on top of the stove, stirring occasionally.
Leftovers can be refrigerated or frozen.