Cornbread Casserole - cooking recipe

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

Preparation

Boil chicken until done.
Save 1 cup of broth.
Cut up chicken in bite size pieces; set aside.
Crumble up cornbread fine; pour melted margarine over cornbread.
Set aside.
To meat, add 1 cup of broth, soups and sage; mix well.
Mix all with cornbread.
Put in baking dish.
Bake at 325\u00b0 until golden brown and bubbly.