1 sm. pan cornbread
4 biscuits
2 cans cream of chicken soup (diluted)
1 tsp. sage
1 c. chopped celery
1/2 c. onions
1 stick butter

Saute onions in butter, then add to bread and soup mixture. Add sage and celery. Mix thoroughly. Put in large pan and bake at 350 degrees for 1 1/2 hours.