4 c. cornbread, crumbled
1/4 c. green pepper, chopped
1/4 c. onion, chopped
1/4 c. celery, chopped
1 1/2 c. chicken broth
2 c. cooked chicken
1 can cream of chicken soup
1 tsp. salt

Combine cornbread, onion, peppers and celery. Place half into a 2 quart baking dish. Spread chicken over cornbread. Combine sup and broth and pour over chicken. Press remaining cornbread mixture on top. Set aside for 20 minutes. Bake at 350 degrees for 45 minutes.