Cornbread Casserole
4 to 6 chicken breasts
1 can cream of celery soup
1 can cream of chicken soup
1 pan (8 or 9 inch) cornbread
1 c. chicken broth
1 stick melted margarine
2 boiled eggs
Cook (boil) chicken breasts until done; save 1 cup broth. Put chicken off bones; cut in bite size pieces. Set aside. After baking cornbread, let cool. Crumble up cornbread fine and pour melted margarine over cornbread. Mix well; set aside. To meat add 1 c. chicken broth, both cans soup. In bottom of baking dish put a little more than half cornbread, then spoon meat mixture on next mixture. Then sliced boiled eggs, and top with remaining cornbread. Bake at 325 degrees till bubbly.