Chicken and Dressing Casserole

4 c. cooked chicken (or turkey), cut up bite size
2 cans cream of mushroom soup
1 c. water
2/3 c. chopped onion
1/2 c. margarine
2 tsp. celery seed
2 tsp. sage
6 c. toasted bread cubes
Parmesan cheese
Mix soup, water, and chicken and heat.  Mix bread, celery seed and sge.  Cook onion in butter.  Layer 1/2 soup mixture on bottom, then dressing (reserving a few crumbs for topping) then the rest of soup mixture.  Sprinkle with Parmesan cheese, topping crumbs, and dried parsley flake.  Bake 30 minutes at 350.