Cornbread Casserole

Ingredients

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

Directions

1. Boil chicken until done
2. Save 1 cup of broth
3. Cut up chicken in bite size pieces set aside
4. Crumble up cornbread fine pour melted margarine over cornbread
5. Set aside
6. To meat add 1 cup of broth soups and sage mix well
7. Mix all with cornbread
8. Put in baking dish
9. Bake at 325 until golden brown and bubbly