Cornbread Chicken Bake

• 1-1/4 pounds boneless skinless chicken breasts
• 6 cups cubed cornbread
• 8 bread slices, cubed
• 1 medium onion, chopped
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 1 cup chicken broth
• 2 tablespoons butter, melted
• 1-1/2 to 2 teaspoons rubbed sage
• 1 teaspoon salt
• 1/2 to 1 teaspoon pepper

1. Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until a thermometer reads 170u0b0. Drain and cut into cubes.
2. In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13x9-in. baking dish.
3. Bake, uncovered, at 350u0b0 for 45 minutes or until heated through.
4. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

chicken breasts, cornbread, bread, onion, condensed cream, chicken broth, butter, sage, salt, pepper

Taken from www.tasteofhome.com/recipes/cornbread-chicken-bake/ (may not work)