Preheat oven to 375°F. Boil chicken breasts and remove meat from bone. Saute onion in small saute pan, set aside.
Mix cream of celery soup, chicken broth, milk, pimentos, peas, onion and chicken together in 9x13 baking pan.
Prepare cornbread mix. Put 6 large spoonfuls cornbread mix evenly over top of chicken mixture.
Bake for 40 minutes or until cornbread mix is light brown and chicken mixture is bubbling.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.