4 -5 boneless chicken breasts
4 cups chicken stock, milk or water
8 cups cornbread
2 cups toasted bread or biscuits
1 1/2 cups chopped onion
1 cup chopped celery
1 can cream of mushroom (or chicken) soup
1/3 cup butter or oil
4 boiled eggs, chopped
2 teaspoons salt
1 teaspoon pepper
1 tablespoon sage or poultry seasoning
4 cups chicken stock

Boil chicken until tender (about 45 minutes). Remove chicken from stock. Soak cornbread and toast or biscuits in 4 cups of stock and milk or water. Sauté onion and celery in butter until golden. Combine bread and onion mix with eggs, salt, pepper and seasoning. Add cream of chicken or mushroom soup and 4 cups of stock to moisten. Chop chicken and add to mixture. Cook at 325 for 1 hour.

(If you don't have enough stock from your boiled chicken, you can use canned chicken broth.)