2 c. cooked chicken
1/3 c. butter
1/2 c. chopped onion
1/2 c. diced celery
1/3 c. flour
1/4 tsp. Worcestershire sauce
1/2 tsp. salt
3/4 c. milk
2 c. chicken broth

CORNBREAD:

1 tsp. poultry seasoning
1 c. cornmeal
1/4 c. sugar
1/2 tsp. salt
4 tsp. baking powder
1 egg
1 c. milk
1/4 c. melted Crisco

CHICKEN: Melt butter over low heat, saute onions and celery until lightly browned. Add flour and seasonings, blend until smooth. Add milk and chicken broth gradually; cook, stirring constantly until thick and smooth. Add Worcestershire sauce. Add chicken to sauce and heat thoroughly. Pour into baked cornbread ring and serve immediately.

CORNBREAD: Sift dry ingredients together. Add egg, milk and shortening. Stir until well mixed, but DO NOT BEAT. Bake in greased 8 inch ring mold in 425 degree oven for 20 to 25 minutes. Turn out onto platter and fill center with creamed chicken. 8 servings.