Cook chicken until tender, adding salt.

Debone chicken and reserve the broth.

Mix cornbread, chopped onion, celery, bell pepper, beaten eggs, and melted butter in a large bowl.

Add the deboned chicken to the cornbread mixture.

Pour chicken broth over the mixture until it is almost soupy.

Transfer to a casserole dish and bake at 350°F (175°C) for 1 hour, or until golden brown and set.