1 whole fryer, boiled, deboned and chopped
1 can cream of chicken soup
1 can cream of celery soup
1 c. chopped onion
1 c. chopped celery
1 c. chicken broth
1 (8 oz.) pkg. Pepperidge Farm cornbread crumbs

Combine all ingredients except chicken and crumbs. Heat to blend. Grease 2 casserole dishes. Line with layer of crumbs, chicken and soup mixture. Continue to layer and finish with crumbs on top.

Bake at 350°F until golden brown, approximately 50 minutes.