2 1/2cupscooked chicken breastcut into bite sized pieces
1/4cupchopped yellow onion
1/4teaspoon fresh ground pepper
1can cream of chicken soup
1 3/4cupchicken broth
Mix all together in mixing bowl until smooth. Pour into greased 8x8 inch baking pan and bake at 375 degrees for 20 - 25 minutes until done.
Remove from oven and let cool completely.
When cool, crumble cornbread and place 3 cups of cornbread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside. Chicken Filling In a saucepan 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 dissolved completely. Add chicken; stir and blend until mixture reaches a low simmer.
Cook for 5 minutes, remove from heat. Place chicken mixture in 2 and 1/2 quart buttered the casserole dish or individual casserole dishes (about four). Spoon cornbread crumb topping on top of chicken mixture (do not stir into chicken filling) and bake at 350 degrees for 35 to 40 minutes. The crumbs will turn a golden yellow. Add a side order of country green beans or salad for a hearty meal.