2 (6 oz. ea.) pkgs. white cornbread mix (not sweet)
1 lb. chicken tenderloins
6 celery ribs, diced
1 large onion, diced
1 (32 oz.) box chicken broth (Swanson)
1 (23 oz.) can cream of chicken soup (family size)
salt and pepper, to taste
1/2 tsp. sage
1 tsp. poultry seasoning (or more if you want to taste)

Prepare cornbread according to package directions. Let set to cool. Boil and shred chicken.

Dice celery into very small pieces and the onion into very small pieces and put in a pot. Boil together with some of the chicken broth (about 1/2-inch over the vegetables). When the vegetables are soft turn off and set aside.

Crumble up the cooled cornbread, mix in the cream of chicken soup, vegetable mixture and shredded chicken. Season with salt and pepper, to taste. Add in the poultry seasoning and sage, also to taste.

Put into a 9x11-inch pan. Put small amount of chicken broth over the top to keep moist.

Bake at 350°F for about 30 minutes.

ENJOY!!!

Submitted by: Tanya Jones