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CHICKEN AND CORNBREAD CASSEROLE 
4 c. crumbled corn bread
1/4 c. chopped green pepper
1/4 c. chopped onion
1/4 c. chopped celery
1 1/4-2 coarsely chopped cooked chickens
1 (10 3/4 oz.) can condensed cream of chicken soup
1 1/4-1 1/2 c. chicken broth

Combine first 4 ingredients. Mix well. Place half of mixture in a 2 quart baking dish. Spread chicken over mixture. Add other half of mixture. Combine soup and chicken broth. Pour over chicken mixture and press mixture down. Set aside for 20-30 minutes. Bake at 350 degrees for about 45 minutes. Yields 10 servings.
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