1 fryer or 4-6 chicken breasts, boiled and de-boned (reserve broth)
1 lg. pan cornbread
4 slices white bread (heels are better)
1 sm. onion, chopped fine
1/2 tsp. butter
3 raw eggs
6 boiled eggs
1/2 can milk

Boil chicken with salt and pepper. Cook onions in small amount of water until tender and drain off liquid. Bake cornbread and crumble with white bread in a large bowl. Add enough broth to make mixing easy. Add raw eggs slightly beaten. Add onions, milk, and butter to mixture. Beat well. Salt and pepper to taste. I add more pepper instead of using sage. Add the chicken (left in bite size pieces.) Add enough broth to make juicy. Add 4 chopped boiled eggs. Pour in large dish and bake until set and bubbly and brown. About 1 to 1 1/2 hours at 350 degrees.

GRAVY:

2 c. broth
4-6 tbsp. dressing mixture
1 tbsp. butter

Simmer for about 10 minutes and add 2 boiled eggs, chopped.