Cornbread Casserole - cooking recipe

Ingredients

4 chicken breasts
1 can cream of celery soup
1 c. chicken broth
1 can cream of chicken soup
2 boiled eggs
1 stick melted margarine
1 pan (8 or 9-inch) cornbread
1 tsp. sage

Preparation

Boil chicken breasts until done.
Save 1 cup broth.
Tear chicken off bone and cut into bite size pieces.
Set aside. After baking cornbread, let cool and crumble.
Pour melted margarine over cornbread and mix well.
To chicken, add both cans of soup and cup of chicken broth.
In the bottom of baking dish, put a little more than half of the cornbread mixture.
Then spoon meat mixture onto cornbread.
Slice boiled eggs and put on top of this.
Then add remaining cornbread.
Bake at 325\u00b0 until golden brown and bubbly.