Boil chicken until cooked. While cooking, add celery, onions, bell peppers, salt, pepper and garlic powder. (Measure according to your taste.) Debone chicken and cut into small bite-size pieces. Add chicken pieces to broth with seasonings and add 1 can cream of mushroom soup, 1/2 can cream of celery soup and 1/2 can cream of chicken soup. Bring to a boil. Bake a cornbread in 9 x 13 inch pan. After cooked, crumble into bowl. Add your chicken mixture. Don't make dressing too dry. Try to make it a little creamy. After mixing, put into 9 x 13 inch pan and bake for about 30-45 minutes.

Note: Dressing is better if made the night before and baked the next day. Also, if you see your dressing mixture is a little dry, mix the rest of the cream of mushroom soup and a little milk, then add to your mixture.