Crockpot Chicken & Dressing

1 recipe cornbread (8x8), baked and crumbled
5 boneless, skinless chicken breasts, cooked and chopped
2 eggs, hard boiled, chopped
8 oz. Pepperidge Farm Herb stuffing mix (blue bag)
1 small onion, chopped
2 stalks celery, chopped ( I use drained, sliced water chestnuts instead)
1 can sliced mushrooms, drained
2 t. sage (or to taste)
2 t. poultry seasoning (or to taste)
salt & pepper, to taste
2, 10.5 oz cans cream of chicken soup
1 stick butter or margarine, melted
2+ c. chicken broth (depending on how moist you like your dressing)

In a large bowl, combine cornbread and herb stuffing mix. Add onion, celery, eggs, seasonings, broth, butter, and 1 can soup. Gently mix everything together. Place liner in crockpot. spread half of second can of soup on the bottom. Top with 1/3 dressing mix. Add layer of water chestnuts, and layer of mushrooms. Add layer of chicken. Repeat layers. End with the last of the dressing. Spread the remaining half of soup on top. Cover and cook on low for 4 hours.