1 whole chicken, boiled, deboned, and cut up - set aside
4 to 6 cups chicken broth
1 can cream of celery soup
1 large or 2 small pones cornbread
1 large onion, chopped
2 to 3 biscuits
4 to 6 slices of loaf bread
Sage, salt and pepper to taste

Mix all ingredients together. Add chicken and put into a large baking pan.

Bake at 375-400°F until brown and bubbly.