1 whole chicken, boiled, boned & skinned (save broth)
1 c. sour cream
1 can cream of mushroom soup
1 onion, chopped
1 qt. chicken broth
4 c. cornbread crumbs
1 stick butter, melted
1 tsp. sage
1 tsp. celery salt
1 tsp. pepper

Place half of the crumbs in a large casserole dish. Add butter and chicken. Mix seasonings, sour cream and soup. Pour over chicken. Top with the rest of cornbread crumbs. Pour the chicken broth slowly over the entire pan. Bake at 350 degrees for 1 1/2 hours and until golden brown.