2 cans cream of chicken soup
1 c. celery, chopped
1 1/2 tsp. salt
3 tbsp. poultry seasoning
1/4 lb butter, melted (1/2 c.)
1 (13 oz.) can evaporated milk
6 c. corn bread crumbs
1/2 c. onion, chopped
1 tsp. black pepper
6 hard cooked eggs, chopped
4 c. hot broth (may add bouillon cube to 4 c. hot water)

Combine breads, celery, onion and seasonings; mix well. Combine soup, eggs, and milk; pour over bread mixture. Combine butter and broth; pour over mixture. Let stand for 15-20 minutes. Pour into greased pan; bake at 350 degrees for one hour. Serves 8-10 (I cook the celery and onions with the cornbread batter to save a step or two.)