1 stewed chicken, cubed, save broth
1 c. sour cream
1 qt. chicken broth
4 c. cornbread crumbs
1 stick butter, melted
1/2 c. celery, chopped
1 lg. onion, chopped
1 can cream of mushroom or cream of chicken soup
1 tsp. sage
Black pepper to taste

Cook large pan of cornbread, enough to make 4 cups of crumbled cornbread. Place half of the crumbs in a large casserole dish. Add melted butter and chicken.

Mix sour cream, soup, seasonings and pour over chicken. Top with rest of the crumbs. Pour 1 quart chicken broth slowly over entire pan. Bake at 350 degrees for 1 1/2 hours until golden brown.