1 pan biscuits (Bisquick - see ingredients on box)
1 pan cornbread (Alber's - see ingredients on box)
4 boneless, skinless chicken breasts
1 1/2 cups (3 sticks) of butter
5 cups chopped celery, medium
1 medium white onion, finely chopped
3 eggs
1 cup of milk
3 tablespoons of sage (plus more, to taste)
salt and pepper, to taste

Using the ingredients and instructions on the box of Bisquick baking mix, bake one pan of 1 1/2-inch diameter biscuits. Set aside to cool.

Using the ingredients and instructions on the Alber's Cornbread box, bake one pan of 9x9-inch cornbread. Set aside to cool.

While you are baking, start cooking the chicken. In a pot large enough to cook them, place the 4 chicken breasts in the pot and enough water to cover them while boiling. Set to a medium boil uncovered for 35 minutes. When chicken is done, set aside on a plate to cool, reserving the broth for later.

Take one 9x15x2-inch glass casserole dish and with one stick of butter, grease the insides and bottom of the casserole dish. Take whatever you have left of the stick of butter and the other 2 sticks of butter and place them in a large skillet. Chop up the celery into 1/3 of an inch pieces. Then finely chop the onion and begin sautéing it with the celery in the skillet, until the onion and celery are glassy.

Assembly:

Preheat the oven to 350°F.

Once the biscuits, cornbread, chicken and celery/onions are cool enough, take them to a large bowl. Begin breaking the biscuits and cornbread into medium sized chunks. Then shred the chicken into medium sized pieces and spread evenly over the biscuits/cornbread. Then evenly spread the celery/onions over the contents of the bowl.

Add the milk and begin mixing the contents of the bowl with your hands (you can use plastic gloves if you want). Then crack in the eggs and sprinkle in the sage, salt and pepper. Add one cup of reserved chicken broth. Mix this one more time but not too much. You want to see and taste the separate ingredients. If it looks too dry add a little more chicken broth. Just don't make it runny.

Take the bowl to the casserole dish and start filling it. I just fill it in, but my brother feels it needs little pockets of air in between the layers of dressing.

Place casserole in the oven for 50 minutes at 350°F. You know its done when you see the sides bubbling and the top is a golden brown. Let cool for 10 minutes before serving.

Serves 12 to 15 people.

Submitted by: Kevin Lee Dymond