1 chicken
1/2 c. fat-skimmed from chicken
1/2 c. flour
4 c. broth (2 c. for less juicy)
salt and pepper to taste
4 c. cornbread crumbs
1 c. celery, chopped
1 c. onion, chopped

Boil chicken, cut in bite size pieces. Finely crumble bread and mix with chicken. Mix flour in fat in skillet, mix well. Put broth in and bring to a boil to thicken. Add celery and onions. Pour over chicken and bread, mix well.

Bake at 350°F for 1 hour.