1/2 gal. cornbread crumbs
1 c. chopped onion
1 small can cream of chicken soup
3 chicken breasts (boneless)
7 1/2 c. broth (from the cooked chicken)
1 stick butter
1 tbsp. sage
2 tsp. salt
1 tsp. black pepper

Cook enough cornbread to make 1/2 gallon. Boil chicken breasts. Save 7 1/2 cups of broth (add water if needed). Crumble bread; add onion, pepper, sage, salt and chicken. Toss until well mixed. Place into a 4-quart baking dish or oven pan. Add butter and cream of chicken soup to broth; heat and stir until soup is dissolved. Pour over bread mixture. Stir very little.

Bake in oven, uncovered, at 350°F for 45 to 50 minutes.