CHICKEN AND DRESSING

Ingredients

1 large chicken, cooked and deboned
2 large skillets of cooked cornbread, crumbled
1 (10-ounce) can cream of onion soup
1 (10-ounce) can cream of celery soup
4 boiled eggs, chopped
1 tablespoon black pepper
1 teaspoon salt
Chicken broth

Preparation

Mix all ingredients together, adding the amount of broth needed to reach desired consistency, remembering that liquid will absorb and evaporate as dressing cooks. Transfer mixture to a large baking dish that has been buttered or coated with non-stick spray. Bake at 400 degrees until top begins to bubble.