| | Directions | | Combine bread, pepper, onion & celery. Mix well. Place 1/2 of mixture in 2 qt casserole baking dish. Spread chicken over bread layer. Combine soup & chicken broth, pour over chicken. Place remaining corn bread mixture in dish & press down. Set aside for 20 minutes. Bake at 350° for 45 minutes. Serves: 8-10 people. Note; to save a step you can also mix the raw veggies into the cornbread before you bake it. |
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| Ingredients | | - |  | 4 cups crumbled cornbread |
| - | | 1/2 cup green pepper, chopped |
| - | | 1/4 cup onion, chopped |
| - | | 1/4 cup celery, chopped |
| - | | 1 1/2 cups cooked chicken, coarsely chopped |
| - | | 1 can cream of chicken soup |
| - | | 1 1/2 cups chicken broth |
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