3 lbs. cut up chicken
5 tbsp. flour
1/2 c. butter
1 c. chopped celery
1 c. chopped onion
1/2 tsp. salt
1/8 tsp. pepper
4 chicken bouillon cubes
2 c. boiling water

Coat chicken with 1/4 cup flour. Place 1/4 cup butter and chicken in 3 quart casserole. Bake 30 minutes. Saute onion and celery in 1/4 cup butter till tender. Blend in 1 tablespoon flour, salt and pepper. Place around chicken. Spoon topping over casserole. Dissolve cubes in boiling water. Pour broth over topping. Bake 30 to 40 minutes until brown.

CORN BREAD TOPPING:

Place in bowl:
1 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. thyme
1/2 c. corn meal
2 tbsp. sugar
1/4 tsp. sage
1/8 tsp. pepper

Cut in 1 tablespoon shortening. Add 3 eggs and 3/4 cup milk and blend well.