corn bread
3 chicken breasts
2 ribs celery
1 large onion
salt and pepper, to taste
3 boiled eggs
2 cans cream of chicken soup
4 green onions
1 (10-inch) skillet
1/2 cup (1 stick) butter, melted

Bake corn bread. Boil chicken breasts. Add tops of celery and onions to broth, add black pepper and salt to taste.

Mix chopped onions, green onions, celery, boiled eggs and cream soups to corn bread and shredded chicken in casserole dish. Add enough chicken broth to make it like a cake batter, pour melted butter over the entire mixture and bake until it is golden brown and set. I bake on 350°F.

Submitted by: PEGGY HUGGINS