Semi-Homemade Chicken and Dressing

Both my mother and mother-in-law requested this recipe from me after eating it (the biggest compliment I could receive!). There's no chopping to do since the onions and celery are all in the soup. This is one of my standing dishes for the holidays, and everyone who tries it wants the recipe. Even people who never use canned soups have told me this is the dressing they're making from now on!

• Ready In: 1 hr 30 mins
• Serves: 10-12

Ingredients

• 2 (6 ounce) packages  buttermilk  cornbread mix (I use Martha White)
• 4  slices  bread, toasted and torn into small pieces
• 1 (10 3/4ounce) can  cream of chicken soup
• 1 (10 3/4ounce) can  cream of celery soup
• 1 (10 3/4ounce) can  French onion soup
•  water (enough to rinse out each soup can)
• 3  cups chicken broth
• 3 -4  boneless skinless chicken breast halves, cooked and shredded
• 4 -6  eggs, hard-boiled and sliced

Directions

1. Prepare cornbread according to package directions (or use your own favorite corn bread recipe).
2. Crumble cornbread into a large bowl; mix in the toasted bread pieces.
3. In 3-quart pot, mix soups, water and broth together; heat to boiling. Pour hot soup/broth mixture over cornbread, stirring lightly and mixing well.
4. Stir in shredded chicken and sliced eggs.
5. Pour dressing into a 13x9x2 baking dish and bake at 325 degrees for about 45 minutes.