Cornbread Chicken Casserole

Chicken, peppers, cornbread, soup - all baked together in casserole goodness.  Need cornbread?  Make it, too here.  Don't like spicy food?  You can use bell pepper.

4 Cups Cornbread, crumbled
3/4 Cup Hot Hungarian Pepper
3/4 Cup Chopped Celery
2 Cups Cooked Chicken, Chopped
10 Ounces Cream of Chicken
1/2 Can Water
1/2 Can Milk
1 Cup Cheddar Cheese

Heat oven to 350 degrees.

Combine cornbread, peppers and celery.  Blend well and press half into a 2 quart casserole dish.

Top with chicken.

Combine soup, water, milk and cheese.  spread over chicken.

Top with remaining cornbread mixture.

Bake for 45 minutes or until browned and bubbly.