1 whole chicken
4 c. cornbread crumbs
Dash of pepper
1 tsp. celery salt
4 hard-boiled eggs, diced
1 med. onion, diced
2 tbsp. sage
Salt to taste
2 c. cream of mushroom soup
2 c. chicken broth

Boil chicken. Remove bones and cut into bite-size pieces. Combine cornbread crumbs with eggs, onions, broth, pepper, and seasonings. Place cornbread mixture into bottom of 9x13 inch baking dish. Sprinkle chicken over bread mixture and pour soup over chicken. Bake at 325 degrees for 30 minutes or until golden brown.