Cornbread Casserole

• 4 chicken breasts
• 1 can cream of celery soup
• 1 c. chicken broth
• 1 can cream of chicken soup
• 2 boiled eggs
• 1 stick melted margarine
• 1 pan (8 or 9-inch) cornbread
• 1 tsp. sage

1. Boil chicken breasts until done.
2. Save 1 cup broth.
3. Tear chicken off bone and cut into bite size pieces.
4. Set aside. After baking cornbread, let cool and crumble.
5. Pour melted margarine over cornbread and mix well.
6. To chicken, add both cans of soup and cup of chicken broth.
7. In the bottom of baking dish, put a little more than half of the cornbread mixture.
8. Then spoon meat mixture onto cornbread.
9. Slice boiled eggs and put on top of this.
10. Then add remaining cornbread.
11. Bake at 325u0b0 until golden brown and bubbly.

chicken breasts, cream of celery soup, chicken broth, cream of chicken soup, eggs, margarine, pan, sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1022136 (may not work)