°3-4 chicken breasts (2 pounds)
°1 14-ounce can of chicken broth
°3 celery sticks, cut into small cubes
°1 small onion finely chopped
°6 tablespoons of butter°
°1/2 cup cornbread* (6 servings) crumbled
°1 can of chicken cream
°1 teaspoon of salt
°1/2 teaspoon chicken seasoning (plus more to taste)
°1/2 teaspoon pepper
°1/4 teaspoon garlic powder
°3 boiled eggs, peeled and chopped (optional)


Slowly cook the chicken breasts in the broth over medium-low heat in a covered saucepan until cooked through. Don't boil it to death or it will become tough and rubbery. Remove the chicken from the heat and let it cool, then chop it with two forks or chop it into small pieces. Cover and set aside. Measure out 2 cups of the chicken broth and set aside.

Meanwhile, sauté celery and onion in butter until onion is translucent.

Combine 2 cups of the reserved chicken broth, cream of chicken soup, salt, poultry seasoning, pepper, and garlic, and mix well.

In a large bowl, combine cornbread, chicken, stir-fried vegetables (in butter), chicken broth, and hard-boiled egg and mix well. Pour the mixture into a greased baking dish and bake, uncovered, at 350° for 45 minutes or until nicely browned. Remove from the oven and let it rest for 15 to 20 minutes before serving.

Enjoy !