Easy to make and easy to serve. Great with gravy or cranberry sauce. Plus will serve a crowd.

Ingredients

* 4 chicken breasts, cooked, chopped
* 12 cornbread muffins
* 10 biscuits
* 1-2 teaspoon sage
* 1/2 chopped small onion
* 1 teaspoon black pepper
* 1 teaspoon salt
* 16 ounces cream of chicken soup
* 16 ounces chicken stock or broth

1. Crumble the cornbread and biscuits, add everything else.
2. Allow to sit about 15 minutes to allow the broth to be absorbed into the breads.
3. Grease a 2 quart casserole dish or similar pan size.
4. Pour into pan and back till golden in middle and no longer mushy, about 30 minutes but check often.