2/3 c. butter
1 tsp. salt
1/2 tsp. pepper
3 c. chicken broth
2 c. milk
2/3 c. flour
2 1/2 c. cooked, cut up chicken
2 tbsp. lemon juice

Melt butter over low heat. Gradually blend in flour, salt and pepper. Let mixture come at a boil over low heat. Remove form heat and stir in chicken broth and milk. Return to heat and bring to a boil, stirring all the time. Boil 1 minute on low heat and gently fold in chicken and lemon juice. Put in pan and spread corn bread topping over this and bake at 400 degrees for 25 minutes.

PART 2 - Corn Bread Topper:
1 egg
2/3 c. milk
1 tsp. sugar
1 c. self-rising cornmeal
3 tbsp. bacon drippings or cooking oil

Beat egg. Add remaining ingredients and beat until smooth. bake on top of creamed chicken mixture. Serves 6 to 8.