|Chicken broth||3 Cup (48 tbs), seasoned|
|Cooked chicken||1 Cup (16 tbs), diced|
|Yellow cornmeal||1 Cup (16 tbs)|
Combine broth, chicken and salt in 3-quart saucepan; bring to a boil.
Stir in cornmeal; cook until thick, stirring constantly.
Pour into loaf pan; chill until set.
Cut into slices; fry until light brown on both sides in shortening.