Cornbread Casserole - cooking recipe

Ingredients

4 to 6 chicken breasts
1 can cream of celery soup
1 can cream of chicken soup
1 c. chicken broth
2 boiled eggs
1 stick melted margarine
1 pan (8 or 9-inch) cornbread

Preparation

Cook (boil) chicken breasts until done.
Save 1 cup broth. Pull chicken off bone, cut into bite size pieces; set aside. After baking cornbread, let cool.
Crumble up cornbread into fine pieces and pour melted margarine over the cornbread.
Mix well; set aside.