2 skillets cooked corn bread
2 cans of baked biscuits
4 to 5 boiled eggs, peeled and diced
2 boxes UNCLE BEN'S® wild rice, cook
5 cans chicken broth (can substituted chicken bouillon cubes)
Salt and pepper to taste
Sage to taste

Crumble corn bread, biscuits in a large bowl. Add eggs, rice, chicken broth, salt, pepper and sage.

Stir until smooth. If too dry, add water, place in baking dishes and bake at 425 degrees until golden brown.