- 1 (8.5 ounce) Jiffy Cornbread mix, baked and crumbled
- 3.5 ounce herb seasoned stuffing mix
- 1/2 onion, chopped
- 1 celery stalk, chopped
- 1 (10 ounce) can Cream of Chicken Soup
- 1 (10 ounce) can Cream of Celery Soup
- 16 ounces chicken broth
- 3 eggs, beaten
- 1/2 cup melted butter
- Salt and pepper to taste
Prepare Jiffy Cornbread mix as instructed on box. Let cool. Crumble into large bowl. Add herb-seasoned stuffing mix.
Place butter in skillet. Cook with onions and celery until tender. Add to crumb mixture.
Stir in Cream of Chicken soup, Cream of Celery soup, chicken broth and eggs. Add salt and pepper to taste.
Bake at 375 degrees for 45 minutes.