Ingredients :
cornbread (about 4 C. crumbled)
1 whole chicken , cooked and cubed
1 10.5 oz. can cream of chicken soup
1 tsp. poultry seasoning 
2 eggs, boiled and chopped
1 small onion, chopped
1/2 tsp. black pepper
3 celery stalks, diced
2 C. chicken broth
2 T. melted butter
1/4 tsp. salt
Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set.

1/2 C. unsalted butter
1/2 C. all purpose flour
1 quart chicken stock
1/3 C. heavy cream
1/4 tsp. salt
1/2 tsp. black pepper
pinch of cayenne pepper
melt butter then add flour and pepper , cook for 2-3 minutes
add stock cream and til it thickens for 5-6 minutes on low heat.
salt to taste.