Chicken And Dressing - cooking recipe

Ingredients

5 pkg. Mexican cornbread
5 pkg. sweet yellow cornbread (if not sweet, add 1 c. sugar)
2 c. onions, chopped
2 c. celery
2 c. bell pepper
10 hard-boiled eggs, chopped
1 can cream of celery
2 tall bottles rubbed sage
6 cans cream of chicken soup
2 cans cream of mushroom soup
chicken broth
skinless chicken, cooked and deboned

Preparation

Cook cornbread as directed on package.
When cornbread is done, crumble in a bowl and add onions, celery, bell peppers, eggs and sage.
Mix and stir well.
Mash all cornbread clumps.
Add all soups.
Mix extremely even.
Add chicken broth.
Let stand to absorb.
Repeat until cake mix like batter (thick and creamy). Must remain loose.
Add cooked chicken and pour into greased pan and cook at 400\u00b0 until veggies are tender and top is brown, usually 1 1/2 to 2 hours.
Serves approximately 25.