Put chicken in a dutch oven. Cover with water. Bring to a boil and cook over medium heat. Reduce heat to a simmer and cook for 45 minutes or until the chicken is tender. Remove chicken from heat, reserving the broth. Let cool and debone the chicken. Cut chicken into bite size pieces. Discard sking and bones.
Melt butter in a skillet over medium heat on stovetop. Add onion and celery and cook about 6 minutes until veggies are tender.
Preheat oven to 350°. Lightly grease a 13-x-9-x-2-inch baking dish; set aside.
In a large bowl, combine chicken, onion-and-celery mixture, cornbread, and remaining ingredients. Spoon mixture into prepared baking dish.