Chicken and Cornbread Bake

From Gooseberry Patch's Mom's Favorite Recipes.

• Ready In: 1 hr 30 mins
• Serves: 8-10

Ingredients

• 3 (7 ounce) packages  cornbread mix
• 1  onion, diced
• 2  tablespoons butter
• 2  boneless skinless chicken breasts, cooked and cubed
• 1 (10 3/4ounce) can  cream of chicken soup
• 1 (10 3/4ounce) can  cream of celery soup
• 1 (10 1/2ounce) can chicken broth
• 3  hard-boiled eggs, peeled and sliced

Directions

1. Make the cornbread by following the package directions; crumble and set aside.
2. Saute onion in butter until tender; add in cornbread; mix well.
3. Remove from heat; spread half of cornbread mixture in an ungreased 13x9 inch baking dish.
4. In a mixing bowl, combine the chicken, soups, and broth; pour over cornbread mixture.
5. Arrange egg slices on top.
6. Spread the remaining cornbread mixture over the top.
7. Bake in a 325° oven for about 20-30 minutes or until thoroughly heated.