4 lg. chicken breasts
1 Tlb. salt
2 pkg. of cornbread mix
1 dozen eggs
1 pkg. green onions (chopped)
1 cup celery (chopped)
1 lg. onion (chopped)
1 can chicken broth
3 Tlb. butter

Boil chicken breast adding salt while cooking. Cook until tender. Set aside broth. Boil 6 eggs. Using receipt on the package, cook cornbread. Sauté celery, onions in butter. Crumble cornbread in large bowl. Mix in chopped boiled eggs, and onions. Add chicken broth that was set aside, chicken (cut up). Add pepper and salt to taste. Mix in remaining 6 eggs (beaten). Add can chicken broth if needed. Do not get too soupy or too dry. Pour mixture into greased baking dish and cook at 350°F for about 45 min. It can be mixed up the day before, covered and refrigerated overnight.