4 c. crumbled cornbread
1/4 c. chopped green pepper
1/4 c. chopped onion
1/4 c. chopped celery
1 1/2 c. chopped chicken
1 (10 3/4 oz.) can cream of chicken soup
1 1/2 c. chicken broth

Combine cornbread, green peppers, onion and celery. Mix well. Place half of mixture in a 2 quart baking dish. Spread chicken over cornbread layer. Combine soup and chicken broth, pour over chicken. Place remaining cornbread mixture over chicken, press mixture down. Set aside 20 minutes. Bake at 350 degrees for 45 minutes. It makes 8 to 10 servings.