INGREDIENTS
1
8x8 pan of cornbread, prepared and crumbled
(We use Jiffy brand & you will need 1 egg and 1/3 cup milk to prepare the cornbread)
4 cups
cooked, shredded chicken
4
Eggs, boiled and chopped
1
small onion, finely chopped
1
to 2 Tbsp sage
salt to taste (I use about 1 tsp!)
1/2 tsp
black pepper
1/2 tsp
garlic powder
1/4 cup
butter melted ( I use unsalted)
1 1/2 cups
chicken broth
1 can
cream of mushroom soup
2 cups
sharp cheddar cheese, shredded