3 c. crumbled cornbread
1/8 tsp. pepper
1/8 c. chopped onion
1/2 c. melted butter
2 1/2 c. cooked chicken, cut up
1 tbsp. melted butter
Dash of salt
1 c. chopped celery
1/4 tsp. salt
1 1/2 tbsp. parsley
1 c. milk
1 rounded tbsp. flour
2 c. chicken broth
1 egg, well beaten

Preheat oven to 375 degrees. Toss together in bowl the cornbread, celery, salt, onion, parsley, pepper, and butter. Spread in dish. Arrange chicken over top.

In skillet, melt 1 tablespoon butter, flour, and salt. Blend well and add broth. Combine eggs and milk and add to sauce. Cook until slightly thickened and pour over casserole. Bake for 45 minutes.