2 pkg. Mexican cornbread mix
2 cans cream of chicken soup
1 can cream of mushroom soup
1 onion, chopped
1 chicken (whole, cut up or parts of your choice)
1/2 c. chopped celery

Bake cornbread per package directions. Boil chicken and debone. Crumble cornbread in crock pot. Add soups and chopped onion and celery. Stir well. Add chicken. Add broth (I use about 2 cups of the broth from the boiled chicken. Add more or less as you prefer.) Cook 4 to 6 hours on low in crock pot.