Instructions: Mix all together in mixing bowl until smooth. Pour into greased 8- by 8-inch baking pan and bake at 375 degrees for 20 to 25 minutes until done. Remove from oven and let cool completely. When cool crumble corn bread and place 3 cups of corn bread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside.

Chicken Filling: In sauce pan on medium low heat place butter and saute onions, and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and soup is desolved completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes, remove from heat.

Place chicken mixture in buttered 2 1/2-quart casserole dish, or individual casserole dishes (about four ). Spoon cornbread crumb topping on top of chicken mixture, do not stir into chicken filling and place baking dish in preheated oven at 350 degrees for 35 to 40 minutes. The crumbs will turn a golden yellow. A side order of Country Green Beans (see recipe) or a salad makes for a hearty meal.

This recipe yields 6 to 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.