Chicken (optional)
1 can cream of chicken soup
2 heaping tsp. sage
1 onion
2 eggs
1 can chicken broth
1 tsp. salt
1 tsp. pepper
1/2 pone cornbread
8- biscuits
1 stick of melted butter

Heat oven to 400°F. Mix breads together first, then add sage, salt, pepper, and onion. Mix broth, eggs, butter and cream of chicken soup together. Heat all together on stove until hot. Pour bread mixture, if mixture is to loose add extra cornbread. Cook in oblong pan or iron skillet for 45 minutes to 1 hour until golden brown. You may cut into squares or spoon out and serve.