Categories: Casserole, Chicken, Main Dish

Ingredients

• 3 (7 ounce) packages cornbread mix
• 1 onion, diced
• 2 tablespoons butter
• 2 boneless skinless chicken breasts, cooked and cubed
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can cream of celery soup
• 1 (10 1/2 ounce) can chicken broth
• 3 hard-boiled eggs, peeled and sliced

Directions

1. Make the cornbread by following the package directions; crumble and set aside. Saute onion in butter until tender; add in cornbread; mix well.

2. Remove from heat; spread half of cornbread mixture in an ungreased 13×9 inch baking dish.

3. In a mixing bowl, combine the chicken, soups, and broth; pour over cornbread mixture.

4. Arrange egg slices on top.

5. Spread the remaining cornbread mixture over the top.

6. Bake in a 325° oven for about 20-30 minutes or until thoroughly heated.

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