8 chicken breasts
5 slices white bread
5 cans fat-free cream of chicken soup
2 large onions
2 large pones corn bread
2 stalks celery
3 c. chicken broth
sage to taste

Cook chicken breasts until tender. Remove from heat and take meat off bone. Reserve chicken broth to mix with ingredients. Tear bread into small pieces. In large bowl, add chicken, celery and onion. Mix well. Add chicken broth, cream of chicken soup and sage (to taste).

Bake at 350°F until light brown.