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by Eva Willoughby
6 c. chicken, cooked and in pieces
1 can cream of celery soup
3 c. chicken broth
½ c. celery, chopped
2 T. margarine
1 can cream of mushroom soup
6 c. cornbread crumbs
4 T. onion, chopped
2 T. poultry seasoning or sage
Combine diced chicken and soups; mix well. Spread mixture equally into two greased 8x8 pans. Melt margarine; pour in broth and blend. Add celery, onion and seasoning. Boil 15 minutes. Add cornbread crumbs to liquid mixture. Mix well. Spread on top of chicken mixture in pans. Bake 35 to 45 minutes at 350 degrees.
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