Chicken and Cornbread Casserole

6 cup crumbled cornbread

1/4 cup minced onion

1 tbsp minced fresh parsley

1/2 tsp celery seeds

3/4 tsp salt

1/2 tsp poultry seasoning

1/8 tsp pepper

5 cups chopped cooked chicken

1/4 cup butter or margarine

1/4 cup all-purpose flour

1-1/2 tsp salt

2 cup canned diluted chicken broth

3-1/2 cup milk

2 eggs, beaten 

Combine first 8 ingredients in a large bowl; toss gently with a fork.

Spoon cornbread mixture into a greased 13x9x2-inch baking dish.

Arrange chopped chicken evenly over cornbread mixture, and set aside.

Melt 1/4 cup butter in a heavy saucepan over low heat; add flour and salt, stirring until smooth.

Cook 1 minute, stirring constantly.

Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thoroughly heated.

Combine milk and beaten eggs, stirring well.

Gradually add milk mixture to chicken broth mixture.

Cook over low heat, stirring constantly, until mixture is thickened and bubbly.

Spoon sauce over chicken.

Bake, uncovered, at 375 degrees for 45 minutes or until mixture is thoroughly heated.

Yield: 8 to 10  servings.  

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