1 lg. chicken or hen
1/2 stalk celery
3 bunches green onion
3 chicken bouillon cubes
4 eggs (boiled and grated)
4 raw eggs (beaten)
4 pkgs. Morrison corn bread mix
1 can cream of chicken soup
1/2 lg. onion (chopped)
1 tsp. salt
1/2 tsp. pepper
3 tsp. poultry seasoning

Cut and wash chicken and boil. Add chopped celery, green onions, onion bouillon cubes, salt, pepper and poultry seasoning when chicken is almost done. Boil until vegetables are tender. Remove skin and debone and chop chicken.

Mix and bake cornbread mix according to directions. Crumble cornbread.

Add broth to crumbled cornbread until mixed well. Mixture will be soupy. Add extra seasoning to taste. Add beaten eggs, and grated eggs, then fold in soup and chicken. Do not over salt.

Bake in large roasting pan at 350°F for 1 hour or until light brown on top.