Preheat the oven to 350 F.
Remember to make the cornbread a day in advance ( to dry it out!).
The next day, crumble the cornbread into a large bowl, along with the crackers.
Pour in the chicken broth, and let sit for 10 minutes.
Meanwhile, toss the butter into a medium sized pan, and melt over medium heat.
Once the butter is melted, add in the onions, celery, and bell peppers.
Cook the vegetables until they soften, then add in the garlic, seasonings, and chopped herbs.
Turn the heat off, and stir the ingredients.
Add the cooked vegetables, chicken, and herb mixture into the large bowl with crumbled cornbread and crackers.
Add in the cream of mushroom soup, and the egg then fold the ingredients.
Add the mixture into a lightly greased or buttered 9 x 13 bake dish, and cover.
Let bake for 1 hour.
Remove from the oven, uncover, and bake for 30 minutes.
Serve & enjoy!