1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.

2. In a skillet, melt a tablespoon of butter and sauté the onion and celery until softened.

3. In a large bowl, crumble the cornbread and add the sautéed vegetables, shredded chicken, poultry seasoning, salt, and pepper.

4. Pour in the melted butter and cream of chicken soup, then stir to coat evenly.

5. Add chicken broth gradually until the mixture holds shape but remains moist.

6. Whisk the eggs and stir them into the mixture until just combined.

7. Transfer the mixture to the prepared dish and spread it evenly without packing down too tightly.

8. Bake uncovered for 35 to 40 minutes until the top is golden brown and bubbly around the edges.

9. Let the casserole rest for 10 minutes before serving to allow it to set.