Place the chicken breast halves in a large saucepan with enough water to cover.

Bring to a boil and cook for 1 hour, or until the meat is tender.

Shred the cooked chicken and set aside.

Reserve 4 to 6 cups of the chicken broth.

Prepare an 8x8 inch pan of cornbread according to package directions.

Crumble the cooked cornbread into a large bowl.

Mix in the torn white bread.

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan over medium heat, melt the margarine.

Stir in the chopped onions and celery and cook until tender, stirring occasionally.

Stir the cooked onions and celery into the bread mixture.

Mix in the shredded chicken, 4 cups of the reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper, and eggs.

Blend with a potato masher until the mixture is the consistency of gelatin.

Add more broth as needed to reach the desired consistency.

Transfer the mixture to a 9x13 inch baking dish.

Bake in the preheated oven for 30 minutes, or until golden brown.