1 fryer or 4-5 breasts
1/2 c. diced celery
1/2 c. diced onion
1 stick butter
1 can cream of celery soup
1 can cream of chicken soup
2 - 6 oz. pkg. Mexican cornbread mix
2 c. chicken broth
1/2 c. mayonnaise
2 eggs, beaten
4 tsp. black pepper

Boil chicken and debone. Sauté celery and onion in butter. Mix dry cornbread mix with chicken broth, mayonnaise, eggs and black pepper. Add onions, celery, soups and chicken. Pour into large Pyrex dish.

Bake at 350°F for 45 minutes to 1 hour until brown.