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Boil whole chicken, season to taste, until tender. Set aside chicken and broth. bake two large pans of corn bread. Cool slightly. Crumble corn bread and bread into a large 13 x 15 inch baking dish. Mix in the chopped onion, celery, and bell pepper. Chop the boiled eggs into mixture; salt and pepper, generously, to taste. Cut up the boiled chicken into pieces. You may debone it or leave in whole pieces. Add broth to the dressing a cup at a time until dressing is moist (5 to 6 cups). Place pieces of chicken in dressing. Bake at 350 degrees until light brown.
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