1 lg. chicken or hen
2 boxes Jiffy corn muffin mix
2 finely chopped onions
1/2 bunch fresh parsley, finely chopped
1 bunch green onions, finely chopped
1 green pepper, finely chopped
2 ribs celery, finely chopped
1/2 stick butter
Salt & pepper to taste
4 boiled eggs, chopped
1 clove garlic, chopped

Boil chicken and debone, save broth. Saute vegetables in butter for 2 minutes. Bake cornbread as directed on package. Crumble. In large bowl combine all ingredients and enough broth until saturated but not soupy. Bake at 350 degrees for 35 to 45 minutes.