Dressing by Jackie Norsworthy

2 boxes Jiffy Corn Muffin mix
1 can cream of chicken soup
1 can cream of mushroom soup
1 bunch green onion (chopped into small pieces)
1 medium yellow onion (chopped into small pieces)
1 red and 1 green bellpepper (chopped into small pieces)
5 chicken breasts (boiled)
salt, pepper, & garlic to taste
1 very large bowl
large baking pan (I use a foil turket roaster)

Make cornbread as directed.  While cornbread is cooking, sautee the onions, green onions, and bellpeppers in a skillet.  Peel the chicken off the bone and save 2 cups of the broth.  Crumble the cornbread in the large bowl.  Add the sauteed mixture, cream soups, spices and broth.  Mix until everything is moistened.  Add the chicken and stir until mixed well. 
Pour into pan.
Put into 350 oven for 35-40 minutes until top is golden brown.