While the cornbread is baking, boil the chicken.
Boil 1 package chicken thighs (about 10) or 1 package of chicken breast (about 6) until tender. Cool, skin, debone and chop. Save broth.
Crumble cornbread in a large pan or bowl. I use 2 bowls because there is so much to mix up.
Add: 1 large chopped onion,
1 stick melted butter,
1 can cream of mushroom soup,
6 beaten eggs,
1 1/2 cups milk,
chopped chicken.
Pour enough broth to make the mixture thin. You don't want it too soupy, but you do want it thin. I usually use close to 2 quarts.
Salt and Pepper to taste.
Pour into 1 or 2 casserole dishes and bake at 450 degrees until brown on top, about 45 min to 1 hour. If you are cooking this in one pan, it may take up to an hour. Just keep a check on it and when the top begins to brown remove from the oven and allow to sit about 10-15 minutes before serving.