1 c cooked shredded chicken
1 can cream of chicken soup
1 can water
1 onion, chopped
1 tsp, sage or sausage seasoning
salt and pepper to taste
cornbread

In a saucepan, pour in cream of chicken soup and water; cook until boiling. Add remaining ingredients. Put in a baking dish and bake for 20 minutes at 350°F.