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1 slice white bread
1 chicken, boiled
1/2 c. celery
1/2 c. onions
2 tsp. black pepper
2 tsp. parsley
2 tsp. sage
1 tsp. Lawry's salt
2 cans cream of chicken soup
2 c. chicken broth

Take all meat from cooked chicken. In large bowl add
all the ingredients. Mix well. Add a 3 quart pan of cooked
corn bread, using self-rising corn meal mix (following the
directions for cooking the cornbread). Stir well and pour into
roast pan. Cook in preheated oven at 400 degrees for 40 minutes.

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