1. Make Cornbread according to direction on box
2. Boil Chicken
3. Crumble cornbread in a bowl & add parsley.
4. After chicken is boiled, put in a pan and let cool.
5. Strain stock for bones, separate about 1-1/2 glasses of broth.
6. Add chopped seasonings to hot broth & cover (the one taken out).
7. Debone chicken (use forks and make stringy like crabmeat)---(don't use a food processor) & return it to the stock.
8. Add soups.
9. Add cornbread and season to taste (salt, pepper, garlic powder, and Cajun Seasoning).
10. Stir the mixture, should not be as thick as cookie dough but also should not be as thin as cake dough, if needed add more stock.
11. Put mixture in greased pans (disposable works great).
12. Sprinkle bread crumbs lightly on top (optional).
13. When ready to serve, bake at 350 degrees till brown (About 45-60 minutes)

Serving Suggestions: Makes 2 large casserole pans

Can be made ahead and frozen