Ingredients
1-1/4 pounds boneless skinless chicken breasts6 cups cubed cornbread8 bread slices, cubed1 medium onion, chopped2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted1 cup chicken broth2 tablespoons butter, melted1-1/2 to 2 teaspoons rubbed sage1 teaspoon salt1/2 to 1 teaspoon pepper
Preparation
Preheat oven to 350°. Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 12-14 minutes. Drain and cut into cubes.
In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13x9-in. baking dish.
Bake, uncovered, until heated through, 45 minutes.
