Step 1

Preheat oven to 450 degrees.

Step 2

In large skillet, melt butter over medium heat. Add celery and onion and sauté for 15 minutes. Remove from heat and set aside.

Step 3

Combine cornbread with the breadcrumbs in a large bowl. Pour in the chicken broth. Using a potato masher, begin mashing the bread – adding additional broth as needed – until the mixture is slightly soupy.

Step 4

Mix in raw eggs. Add hardboiled eggs, sautéed vegetables, and shredded chicken. Stir until all ingredients are well combined. Season with salt and pepper.

Step 5

Pour cornbread mixture into a 9 x 13 x 2 inch casserole dish coated with nonstick cooking spray. Place dish on the middle rack of the oven and cook for 1 hour. You can broil for 5-10 minutes if the does not brown.

Step 6

Remove from oven and let sit for 15 minutes before serving.