Baked Chicken - cooking recipe

Ingredients

chicken
1/2 to 1 lb. carrots
1 small onion
1 can cream of celery soup
salt
pepper
1/2 c. milk
parsley
potatoes, peeled

Preparation

Make cornbread from Mother's Best cornmeal mix.
Bake thick; be sure it is done.
Use buttermilk and 3 to 4 eggs.
Crumble cornbread in large bowl.
Add 3 to 4 slices loaf bread, minced onion and celery salt.
Add sage, one can cream of chicken soup and chicken broth; mash with potato masher.
Put in pan and fork it loosely with fork.
Barely bake in oven.
Fork loosely before serving.