Corn bread (see below)
1 can cream of chicken soup
1 can cream of celery soup
Chicken (see below)
1 can Rotel
1 tbsp. sugar
1 finely chopped onion
4-5 c. broth
2 boiled eggs

Cornbread: Get 10-inch skillet hot in 400 degree oven. Combine 2 1/2 cups self-rising cornmeal, 1 cup self-rising flour, 2 eggs and 1/2 tub of 8-ounce sour cream (about 4 ounces). Add water or sweet milk to get consistency desired. Pour into greased skillet; bake until brown.

Turn cornbread into large mixing bowl. Pour the hot broth from where you cooked chicken over cornbread. Add the soups, Rotel, sage, onion and boiled eggs. After it is broken down to uncooked cornbread consistency again, add the boned chicken breasts. Set aside; freeze it, or cook it! Bake at 375-400 degrees until brown on top.

Chicken: Put 4 chicken breasts, 2 quarts water, 3 teaspoons salt, 1 teaspoon Accent, 1 teaspoon garlic salt, 1/2 teaspoon pepper in pressure cooker. Cook under pressure until chicken is done, about 40 minutes.