Ingredients:
3 (7 ounce) packages cornbread mix
1 onions, diced
2 tablespoons butter
2 boneless skinless chicken breasts, cooked and cubed
1 (10 3/4 ounce) cans cream of chicken soup
1 (10 3/4 ounce) cans cream of celery soup
1 (10 1/2 ounce) cans chicken broth
3 hard-boiled eggs, peeled and sliced
Directions:
Make the cornbread by following the package directions; crumble and set aside.
Saute onion in butter until tender; add in cornbread; mix well.
Remove from heat; spread half of cornbread mixture in an ungreased 13×9 inch baking dish.
In a mixing bowl, combine the chicken, soups, and broth; pour over cornbread mixture.
Arrange egg slices on top.
Spread the remaining cornbread mixture over the top.
Bake in a 325F oven for about 20-30 minutes or until thoroughly heated.
Servings: 8-10
Time preparation: 60 min.
Time total: 90 min.