I love me some cornbread! This is an easy comfort food type casserole. I made the chicken, sauce and cubed the breads ahead of time. Cleaned up the kitchen and when it was time to assemble I hardly had any mess to clean up. Christopher and I enjoy this dish but the girls weren't thrilled. Haillie thought there were too many onions. Even though I kept giving her a dirty look before Abby figured out there were onion in her food. Abby was too worried about the cornbread touching her fork to pay attention to Hails. Did I mention how much I love mealtimes?
1-1/4 pounds boneless skinless chicken breasts
6 cups cubed corn bread
8 bread slices, cubed
1 medium onion, chopped
2 cans (10-3/4 oz each) condensed cream of chicken soup
1 cup chicken broth
2 tbsp butter or margarine, melted
1-1/2 tsp rubbed sage
1 tsp salt
1/2 tsp pepper
Preheat oven to 350⁰F. Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until juices run clear. Drain and cut into cubes. In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13 x 9 x 2 inch baking dish. Bake, uncovered for 45 minutes or until heated through.