Mixture: Boil chicken (save broth) and debone. Once cornbread has cooled, crumble up into a large mixing bowl. Add chicken, eggs, onions, celery, bell pepper, bouillon cubes and enough broth (at least 1 1/2 cartons) to make soupy mixture. Mix well using juice from chicken if needed. Add salt & pepper to taste. Bake at 350° for 1 hr. or until it reaches desired doneness. The dressing will be soupy before baking.