Prepare cornbread according to package instruction and allow to cool completely
Crumble cornbread into very fine pieces and seal in a sealable zipper bag and set aside over night
Grease a large casserole dish (9x13 or larger)
Grease a large casserole dish (9x13 or larger)
Combine very finely diced onions and celery in a stockpot and add just enough water to cover the top of the onions and celery
Boil until the celery is good and tender, or to your liking. Do not drain. You'll use the broth off of the vegetables in the dressing.
Transfer crumbled corn bread to a very large mixing bowl and place torn white bread right on top - do not stir in
Pour onion and celery mixture over cornbread, followed by the can of cream of chicken, 2 cups chicken broth, and your seasonings.
Pour into greased baking dish and bake uncovered for 55-60 minutes, or until bubbling and a nice thin crust has formed around the edges. Serve immediately