1/3 c. butter
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. celery salt
1/4 c. bread crumbs
2 c. milk
2 c. cooked chicken, deboned & cut up
1 lb. can corn, drained (I use Green Giant frozen can)

Melt butter over low heat; stir in flour and seasonings; cook until smooth and bubbly. Remove from heat and blend in milk, then cook to a boil for 1 minute. Combine sauce, chicken and corn. Pour into 1 1/2 quart casserole greased with butter. Top with crumbs and dot with butter. Bake 30 minutes at 350 degrees. Serves 6 (can be doubled).