Cornbread Dressing

Submitted to Recipe Goldmine by Peggy Mc. - Calhoun, Louisiana

This is easy to make and is very good!

Boil a chicken in enough water to make a rich broth.

Make Aunt Jemima Yellow Cornmeal cornbread according to package directions.

1 large onion, chopped
1 stalk celery and leaves, chopped
4 boiled eggs, grated
1 can cream of chicken soup
About 4 to 5 tablespoons butter
2 slices white bread soaked in small
    amount broth
Chicken (from making broth), deboned

Saut� onion and celery until tender. Mix cornbread while warm with saut�ed onions and celery. Add eggs, soup, butter and bread. Mix well with broth, and salt and pepper to taste. Add chicken. Mix well, having it sort of soupy. Put into 9 x 13-inch baking dish that has been sprayed with Pam. Dot with small amount of butter. Bake at 350 degrees F until there is a light crust around edge - about 55 to 60 minutes.