Combine the cornbread mix, buttermilk, eggs & butter.
Bake until lightly browned on top. Cool & cut into small pieces.
Stir bread pieces & chicken in with the cornbread.
Sauté butter, onions, celery & garlic over med-low heat until softened
Add broth, rosemary, sage, thyme, salt & pepper. Stir into cornbread mixture.
Combine broth with the eggs. Add to the bowl & transfer to a baking dish.
Top with butter & bake covered for 1 hour. Uncover & cook about 15 more minutes.
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