4 chicken breasts
2 cans cream of chicken soup
2 eggs
3/4 c. milk
1/2 c. broth (or less)
1 1/2 pkg. corn bread mix
1 onion, chopped
1 tbsp. sage

Debone meat. Place in greased casserole dish. Cover with undiluted soup and mix remaining ingredients together. Pour over top of chicken and bake 1 hour, uncovered, at 300°F or until top is brown, about 30 to 35 minutes.