cornbread chicken leftover casserole

I made cornbread last week with chili and I can never eat a whole pan before it goes stale, so I cut up the leftovers into cubes and thought about what to do that didn't require a trip to the store.  This turned out quite nice!  Everything in here is "if you have it or use something else"

-butter
-onions
-celery
-bell pepper
-about 3 c. cubed stale cornbread
-about 1-2 c. cooked chicken, chopped up*
-2-3 c. frozen or fresh vegetables (peas and carrots worked nice)
-1 c. chicken broth
-1 c. milk
-1/2 c. flour
-salt, pepper, oregano, basil (or whatever seasoning sounds good)

Heat butter and saute onions, celery, bell pepper, garlic, any other vegetables.   I then added in the chunks of chicken since they were frozen, as well as frozen vegetables, to get them heated up.  Once this is cooked, put into bowl with the cornbread.  Add salt, pepper, etc.

Heat 1 c. broth and 1/2 c. milk to simmer; mix 1/2 c. flour into 1/2 c. milk and whisk.  Add into the broth mix and whisk as heating for 5 minutes, to thicken.  POur this into mixture of other ingredients and stir up a bit. 

Put into 13x9 or casserole pan and cook at 350 for about 30 minutes, uncovered. 



*I buy whole chickens which I then roast.  I strip the meat from the bones, freeze in portions, then do a long slow simmer of the carcass for broth, which I can.