Chicken and Cornbread

3 (7 oz) packages cornbread mix
1 onion, diced
2 tablespoons butter
2 boneless skinless chicken breasts, cooked and cubed
1 can cream of chicken soup
1 can cream of celery soup
1 can chicken broth
3 hard-boiled eggs, peeled and sliced

1. Make the cornbread by following the package directions; crumble and set aside.
2. Saute onion in butter until tender; add in cornbread; mix well.
3. Remove from heat; spread half of cornbread mixture in an ungreased 13x9 inch baking dish.
4. In a mixing bowl, combine the chicken, soups, and broth; pour over cornbread mixture.
5. Arrange egg slices on top.
6. Spread the remaining cornbread mixture over the top.
7. Bake in a 325° oven for about 20-30 minutes or until thoroughly heated.