Mrs. Frank Yelton
Make enough corn bread to fill 11 x 7″ pan. Bake and cool. Also cook chicken.
Mix chopped corn bread in a large mixing bowl with 6 slices light bread.
Chop 1 large onion and brown in 3 Tbsp oil.
Boil 1/2 bunch of celery in water until tender.
Pour onions and celery over the cornbread mixture. Cover for 15 minutes, also add hot chicken broth and season to taste. If stiff, add more broth and sweet milk.
Bake in over at 350° until done.