One large chicken breast
Pone of cornbread (NO sugar added!!)
1/3 cup chopped onions
1/3 cup chopped celery
1 Tbsp. Poultry Seasoning
Chicken Broth
2 Chopped up boiled eggs
Salt and Pepper
Campbell's Cream of Chicken Soup

Boil chicken breast for about 30 minutes in a medium sized pan with water about 1.5 inches from top. Do NOT drain broth!

Crumble cornbread into 9 x 11 inch baking dish.
Chop or hand peel off cooled cooked chicken breast and add to mixture.
Add all other ingredients except broth and soup.
Mix well.
In a separate bowl, add about 1/2 can of broth to soup and mix with a whip.
Pour enough broth into cornbread mixture until it is soupy. (cornbread will quickly soak up broth, it doesn't need to be sticky or dry, but a little soupy).

Pour cream of chicken soup mixture on top and spread around to cover.

Bake at 350 degrees for about 30 minutes.

Serve with cranberry sauce and green vegetable of choice.

YUMMY!