Name: Cornbread Chicken Bake
Total time: 45 min
Yield: 10
Ingredients: 1 1/4 pound boneless, skinless chicken breasts; 6 cup cubed cornbread; 8 bread slices, cubed; 1 medium onion, chopped; two 10.75-ounce cans condensed cream of chicken soup; 1 cup chicken broth; 2 tablespoon butter, melted; 1 1/2 teaspoon rubbed sage; 1 teaspoon salt; 1 teaspoon pepper

Ingredients

1 1/4 Pound boneless, skinless chicken breasts
6 Cups cubed cornbread
8 bread slices, cubed
1 medium onion, chopped
Two 10.75-ounce cans condensed cream of chicken soup
1 Cup chicken broth
2 Tablespoons butter, melted
1 1/2 Teaspoon rubbed sage
1 Teaspoon salt
1 Teaspoon pepper

Directions

Preheat the oven to 350 degrees.

Place the chicken in a large skillet, cover with water, and bring to a boil. Reduce the heat, cover, and simmer for 12-14 minutes or a meat thermometer inserted in the center of the chicken reads 170 degrees. Drain and cut into cubes.

In a large bowl, combine the remaining ingredients. Add the chicken. Transfer to a greased 13-by-9-inch baking dish.

Bake, uncovered, 45 minutes or until heated through.