1 chicken, boiled with salt to taste until tender; separate into pieces
1 skillet baked plain cornbread, crumbled
4-6 slices light bread
2 tbsp. sage
1/2 tsp. pepper
4 eggs
1 1/2 c. milk
1/2 onion, chopped
1 can cream of celery soup
1 can cream of mushroom soup

Combine crumbled cornbread with the remaining ingredients, except chicken; mix well. Add enough broth from chicken to soften the bread mixture. Place chicken on top of dressing. Bake until brown at 350 degrees about 45 minutes to 1 hour.