Semi-Homemade Chicken And Dressing - cooking recipe

Ingredients

2 (6 ounce) packages buttermilk cornbread mix (I use Martha White)
4 slices bread, toasted and torn into small pieces
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can French onion soup
water (enough to rinse out each soup can)
3 cups chicken broth
3 -4 boneless skinless chicken breast halves, cooked and shredded
4 -6 eggs, hard-boiled and sliced

Preparation

Prepare cornbread according to package directions (or use your own favorite corn bread recipe).
Crumble cornbread into a large bowl; mix in the toasted bread pieces.
In 3-quart pot, mix soups, water and broth together; heat to boiling. Pour hot soup/broth mixture over cornbread, stirring lightly and mixing well.
Stir in shredded chicken and sliced eggs.
Pour dressing into a 13x9x2 baking dish and bake at 325 degrees for about 45 minutes.