1 c. crumbled cornbread
1/2 c. chopped green peppers
1/4 c. chopped onions
1/4 c. chopped celery
1 1/2 c. chopped cooked chicken
1 (10 3/4 oz.) cream of chicken soup, undiluted
1 1/2 c. chicken broth

Combine cornbread, green peppers, and onions, and add celery. Mix well. Place 1/2 mixture into 2 quarts baking dish. Spread chicken over cornbread layers. Combine soup and broth; pour over chicken. Cover with remaining cornbread mixture. Bake at 350 degrees for 45 minutes.