Chicken Cornbread Casserole


4 cups cornbread, crumbled
1/4 cup green pepper, chopped
1/4 cup onion, chopped
1/4 cup celery, chopped
3 to 4 cups chicken, cooked and chopped
1 can cream of chicken soup
1 1/2 cups chicken stock


Combine cornbread, pepper, onion, and celery. Mix well. Place 1/2 of mixture into a 2 quart baking dish which has been sprayed with cooking oil spray. Sprinkle chicken over cornbread layer. Beat together soup and chicken stock and pour over chicken. Sprinkle on remaining cornbread mixture and press down to incorporate liquid. Let stand 20 minutes. Bake at 350 deg for 45 minutes.