1 can cream of chicken soup
1 can cream of celery soup
1 stick butter
1 med. onion, chopped
Sage to taste, approximately 1 1/2 tbsp.
Poultry seasoning to taste
2 hard boiled eggs, chopped
Salt and pepper to taste
4 lg. chicken breasts, boiled
1 1/2 c. reserved broth
1 lg. pan cornbread

Cook cornbread. Crumble in large mixing bowl when cool. Saute onion in 1 stick of butter and drizzle over crumbs. Add sage to crumbs and mix well. Add 1/2 cup broth and mix. Tear up chicken into small pieces; mix chicken soups, broth (remaining), salt, pepper, and chopped egg together in a mixing bowl.

Put 3/4 of crumbs in a 9 x 12 baking dish; pour chicken mixture over that and top with remaining crumbs. Bake at 325 degrees until bubbles. Great served with cranberry sauce and any holiday fixings!