4 c. cornbread, crumbled (reserve 1/2 c. for topping)
1/4 c. celery, chopped
1/2 c. onion, chopped
1 1/2 c. cooked chicken, chopped
1 can cream of chicken soup
1 1/2 c. chicken broth

Mix crumbled cornbread with celery and onions in a casserole dish. Spread chicken on top. Mix soup and broth and spoon on top of chicken. Mixture should be moist throughout. Sprinkle remaining cornbread on top and let sit for 45 minutes. Bake at 350 degrees for 30 to 45 minutes.