Cornbread Casserole

Cornbread Casserole 4 C. crumbled cornbread 1 stalk celery, finely chopped 1/2 C. chopped sweet onion 12.5 oz. can chunk chicken breast, drained and broken apart 4 T. butter, melted 10.5 oz. can cream of chicken soup 1/2 soup can evaporated milk, using the empty soup can to measure 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. poultry seasoning 2 hard boiled eggs, peeled and chopped Combine the first 10 ingredients in a bowl. Once well combined, fold in the hard boiled eggs. Pour into a greased iron skillet or casserole dish and bake in a 375 degree oven for 45 minutes, uncovered. I served ours with mac n cheese, crowder peas and sliced tomatoes.