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     Title: Cornbread Chicken Bake
Categories: Poultry, Breads, Vegetables, Herbs
     Yield: 10 Servings

 1 1/4 lb Chicken; boned, skinned
     6 c  Cornbread cubes
     8 sl Bread; in cubes
     1 md Onion; chopped
21 1/2 oz Cream of chicken soup
          - (2 cans); undiluted
     1 c  Chicken broth
     2 tb Butter; melted
     2 ts Rubbed sage
     1 ts Salt
     1 ts Pepper

 Set oven @ 350 F/175 C.

 Place chicken in a large skillet and cover with water; bring to a
 boil. Reduce heat; cover and simmer, 12 to 14 minutes. Drain and
 cut into cubes.

 In a large bowl, combine the remaining ingredients. Add chicken.
 Transfer to a greased 13x9" baking dish.

 Bake, uncovered, until heated through, 45 minutes.

 Recipe by Madge Britton, Afton, Tennessee

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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