Recipe from Rebecca Brumfield

1 chicken deboned and save the broth
1 pone (skillet) of cornbread ( can make day before )
6 bolied eggs chopped
1 cup chopped bell pepper
1 cup chopped celery
1 cup chopped green onion
3 cloves of garlic chopped ( optional )
2-3 chicken bullion cubes melted in the broth
Salt and pepper to your taste
Tony Chachere`s creole seasoning to your taste optional

  Take a very large bowl crumble up your cornbread.  Add your bell pepper, celery, onions, and  garlic.  Add boiled eggs.  Add melted bullion, and broth.  Add deboned chicken.  Mix well with your hands.  Mixture should be soupy, if not, you may add water.  Add salt , pepper and Tony`s seasoning.  Put in a very large baking pan (oiled or sprayed with nonstick spray).  Bake in oven on 300 degrees for 1 hour and 30 minutes . Dressing should be moist , if it looks like it is drying out pour water over the top and put back in oven.