°3-4 chicken breasts (2 pounds)

°1 14-ounce can of chicken broth

°3 celery sticks, cut into small cubes

°1 small onion finely chopped

°6 tablespoons of butter°

°1/2 cup cornbread* (6 servings) crumbled

°1 can of chicken cream

°1 teaspoon of salt

°1/2 teaspoon chicken seasoning (plus more to taste)

°1/2 teaspoon pepper

°1/4 teaspoon garlic powder

°3 boiled eggs, peeled and chopped (optional)

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