° 4 boneless, skinless chicken breast halves
° 1 pack (16 oz) dried cornbread mix
° 1 loaf (1 pound) day-old white bread, torn into small pieces
° 4 tablespoons of margarine
° ½ cup chopped onions
° ½ cup chopped celery
° 1 can (10.75 ounces) condensed cream of chicken
° ⅛ teaspoon garlic powder
° 2 tsp poultry seasoning
° ½ teaspoon ground black pepper
° 6 eggs
*Step by step

Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour or until meat is tender and easily shredded. Shred the chicken and set aside. Reserve 4 to 6 cups of the remaining broth.

Prepare an 8 x 8 inch cornbread pan according to package directions. Crumble cornbread into a large bowl. Stir in white bread.
Preheat oven 350 degrees F

In  saucepan on medium heat, melting margarine and stir in onions and celery. Cooking, stirring occasionally, to tender.

Stir the onions and celery into the bread mixture. Stir in chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Mix with a potato masher until the mixture has the consistency of gelatin. Use more of the reserved broth if necessary to achieve desired consistency. Transfer to a 9 x 13 inch baking dish.
Bake in preheated oven 30 minutes, or until golden brown.

Enjoy !