Cornbread Chicken Bake

• 1-1/4 pounds boneless skinless chicken breasts
• 6 cups cubed cornbread
• 8 bread slices, cubed
• 1 medium onion, chopped
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 1 cup chicken broth
• 2 tablespoons butter, melted
• 1-1/2 to 2 teaspoons rubbed sage
• 1 teaspoon salt
• 1/2 to 1 teaspoon pepper

Instructions:

• Preheat oven to 350°. Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 12-14 minutes. Drain and cut into cubes.
• In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13x9-in. baking dish.
• Bake, uncovered, until heated through, 45 minutes.