Boil the chicken until it is cooked through (about 20-30 min). Save the broth, and shred the chicken into bite sized pieces. Set chicken aside.
Preheat your oven to 350 degrees.
Tear the cornbread into bite size pieces.
In a large bowl, mix the shredded chicken, 1 cup of broth from the boiled chicken, and all the remaining ingredients until it makes a thick soupy mixture.
Pour the mixture into a well-oiled dish. (This recipe makes a large batch, and you will likely be able to fill more than one baking dish. I use one 9x13in pan and one 8x8in pan.)
Bake until set and top has begun to brown, about 1 hour. (I recommend pulling the pan out about half way through and stirring the dressing with a large spoon. Return it to the oven and let it finish cooking.)
*You can make the cornbread yourself or buy a loaf already made. (I like the Bob’s Red Mill GF cornbread mix or the already made GF cornbread from Whole Foods.)