3 sm. onions, chopped fine
3 legs celery, chopped fine
1 stick butter
1 cake cornbread, cooked
1 c. cream of mushroom soup
1 c. mayonnaise
1/2 c. canned milk
2 tbsp. vinegar
1 fryer, cooked, deboned & cut up
6 boiled eggs, cut up (save broth)
Salt
Pepper
Chili powder
Paprika

Saute onions and celery in butter. Crumble cornbread in baking dish. Add onions and celery mixture. Add mushroom soup, mayonnaise, canned milk, vinegar, boiled eggs and chicken. Mix well. Salt and pepper to taste. If dry, add broth from cooked chicken as needed. Sprinkle top with paprika and chili powder (small amount). Bake at 350 degrees for 30 minutes or until brown, but not dry.