4 c. crumbled corn bread
1/4 c. chopped green pepper
1/4 c. chopped onion
1/4 c. chopped celery
1 1/2 c. coarsely chopped, cooked chicken
1 can cream of chicken soup
4 1/2 c. chicken broth

Combine corn bread, green pepper, onion, and celery and mix well. Place half of mixture in a 2 quart baking dish. Spread chicken over corn bread. Combine soup and chicken broth. Pour over chicken. Place remaining corn bread mixture over chicken; press mixture down, set aside 20 minutes. Bake at 350 degrees for 45 minutes.