1 whole chicken, reserve chicken broth
10 biscuits, cooked and cooled
1 pan corn bread, cooked and cooled
1 lg. onion, chopped
4 hard cooked eggs, chopped
Sage to taste
Salt
Pepper

Boil the whole chicken. Add water to make plenty of broth. Crumble cooked and cooled breads into large bowl. Add onion, eggs, sage to taste, salt and pepper. Pour chicken broth over bread mixture. Do not stir until all broth is absorbed into bread. Add broth as needed after stirring. Bread mixture should be very moist, easy to pour. Take the chicken off the bone and add to bread mixture. Pour into a greased 9 x 13 inch pan and bake at 400 degrees until brown, approximately 1 hour.