1After boiling the chicken and deboning it, shred it into small pieces. Put the onions, bell peppers, celery, and garlic into the left over chicken broth and boil for 10 minutes. Remove from broth, but save broth.
2Crumble the cornbread into a large bowl. Add the boiled vegetables, and all of the remaining
ingredients. Blend everything well. You can add some of the chicken broth a little at a time until it is the right consistency (like the consistency of cooked oatmeal.) Stir in the chicken pieces.
3Pour into a large roasting pan and bake in a 325 deg. oven until done (about 45 minutes.)
4NOTE: ***This is very good, too, if you leave the chicken out, and use canned chicken broth.***