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Submitted by: Judy Wilson
from Huntsville, AL
Originally shared on the web 02/01/2021
8-1/2 oz. pkg. corn muffin mix 1/2 c. butter, melted 5 boneless, skinless chicken breasts, cooked and diced 10-3/4 oz. can cream of celery soup 10-3/4 oz. can cream of chicken soup 1 c. chicken broth 2 eggs, hard-boiled, peeled and chopped
Prepare corn muffin mix and bake in an 8"x8" baking pan, according to package directions. Cool; crumble cornbread into a greased 13"x9" baking pan. Drizzle with melted butter; set aside. In a bowl, mix chicken, soups, broth and eggs. Spoon over cornbread mixture and stir all together. Bake, uncovered, at 325 degrees for 30 to 40 minutes, until heated through. Makes 6 to 8 servings.
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