Chicken and Cornbread Bake

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

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.

cornbread mix, onion, butter, chicken breasts, cream of chicken soup, cream of celery soup, chicken broth, eggs

Taken from www.food.com/recipe/chicken-and-cornbread-bake-144041 (may not work)