Jiffy Cornbread Stuffing

1 Chicken Breast (cooked & shredded) 1 (8-ounce) box Jiffy Corn Muffin Mix, plus ingredients on box (cooked & crumbled) 1 Tablespoon Olive Oil ¼ cup Onion (finely diced) ¼ cup Celery (finely diced) 2 ¼ cups Pepperidge Farm Cornbread Stuffing 1 cup Chicken Broth ½ of a (10-ounce) can of Cream of Mushroom Soup ½ of a (10-ounce) can of Cream of Chicken Soup ½ of a (10-ounce) can Cream of Celery Soup 1 large Egg (beaten) ½ teaspoon Salt ¼ teaspoon Pepper Non-Stick Cooking Spray Cook and shred 1 chicken breast or use a rotisserie chicken making sure it equals to 1 ½ cups shredded chicken. Grease an 8×8 pan and bake the Jiffy Cornbread according to the package directions, then let cool and crumble. Preheat oven to 350 degrees and spray a 3-quart baking dish with cooking spray, then set aside. In a small pan and over medium heat, add olive oil and once hot, sauté the onion and celery for 2 minutes or until translucent. In a large mixing bowl, combine the shredded chicken, crumbled cornbread, onion, celery, cornbread stuffing, chicken broth, cream of mushroom soup, cream of chicken soup, cream of celery soup, egg, salt and pepper. Stir together, then add to the baking dish. Bake uncovered on the 3rd (middle) rack for 30 minutes or until the top starts to brown.