Step 1

Mix all the ingredients for the cornbread except the melted butter together in a mixing bowl until smooth.

Step 2

Pour the batter into a greased 8-inch square baking pan and bake at 375 degrees F for 20 - 25 minutes or until golden and done. Remove from the oven and let cool completely.

Step 3

When the cornbread is cool, crumble all the cornbread and place 3 cups of the cornbread crumbs in a mixing bowl.

Step 4

Add the 1/2 cup melted butter to crumbs and mix well, set aside.

Step 5

In medium-sized saucepan on medium-low heat, heat the butter and saute the chopped onions and celery until they are transparent, stirring occasionally.

Step 6

Add the chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and the soup is dissolved completely.

Step 7

Add the cooked chicken; stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from the heat.

Step 8

Place the chicken filling in a buttered 2 1/2-quart casserole dish or individual casserole dishes (about four).

Step 9

Sprinkle the cornbread crumb topping on top of the chicken mixture; do not stir into the chicken filling. It should form a crust over the filling.

Step 10

Place the baking dish in preheated oven at 350 degrees F for 35 - 40 minutes. The crumbs will turn a golden yellow.

Step 11

Serve while hot.