Crumble baked cornbread into large casserole dish. Bake on 375 until lightly browned and dried out. Place cornbread in a large bowl.
Add chopped boiled eggs and finely chopped onion. Add cream of chicken soup (undiluted) and half the broth. Contine to slowly stir in broth to combine all ingredients until it becomes consistency of cornbread before baking. Pour contents of bowl into a large (11x14) baking dish. Place in preheated 375 oven. Bake until golden brown and set. The middle may jiggle slightly.