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3 to 4 pounds chicken, boiled and de-boned
2 tablespoons flour
1/2 cup margarine
1 cup chopped celery
1 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups chicken broth
Place de-boned chicken in casserole dish. Melt margarine in pan and sauté onion and celery until tender. Blend in flour, salt and pepper; place over chicken. Spoon Corn Bread Topping over chicken, but DO NOT stir. Bake 30 to 45 minutes at 350 degrees F. Save extra broth to use over leftovers.
Cornbread Topping
1 cup flour
1/2 cup cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon baking powder
2 teaspoons granulated sugar
1/2 teaspoon sage*
1/2 teaspoon thyme*
1 tablespoon shortening
3 eggs
3/4 cup milk
* Or poultry seasoning.
Combine dry ingredients. Cut in the shortening. Add eggs, slightly beaten, and milk. Blend well.
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