8cups cornbread (baked with 4 eggs --my family uses the recipe on the White Lilly self-rising cornmeal)
2cups breadcrumbs (or biscuits, French bread, etc.)
2 1/2cupschopped onion
10.75ouncescream of chicken soup
10.75ouncescream of celery soup
salt and pepper to taste
Cook celery and onion in butter and 3 cups of chicken broth until tender. In a large bowl crumble cornbread. Pour cooked celery and onion mixture over this and mix. Add breadcrumbs, celery soup,1 can chicken soup, eggs, remaining broth, and about 1 1/2 tablespoons bouillon (or to taste).
Mix these ingredients together. SEE NOTES Bake 350 degrees in a very large casserole for about 45 minutes to an hour. Helpful Notes-- The consistency should be soft (a little bit soupy), NOT stiff. If the consistency is too stiff, add more soup. Also, taste to make sure you have enough onion, pepper, etc. You may need to add some *onion powder*, more bouillon, or black pepper.