1. Prepare Jiffy Cornbread as directed. Cool completely.
2. Chop celery and green onions. Combine celery & green onions in a skillet. Add cooking spray. Cook until celery & green onions are tender. Warm the chicken broth.
3. Crumple cornbread in a large bowl. Add chicken broth to cornbread. Warm cream of chicken soup. Mix chicken soup, celery, green onions and cornbread mixture together. Season mixture with garlic & onion powder. Spray pan lightly with non stick spray. Place in pan.
4. Bake on 350 degrees F for 45-55 minutes or until stiff.