Chicken and Dressing Casserole

2 Tbls. Butter
1 cup chopped onion
1 cup diced celery
3 cups shredded chicken
2 chopped boiled eggs
crumbled cornbread *(see recipe below - use the entire dish of cornbread in this recipe)
3 crumbled baked biscuits
3 1/2 cans chicken broth
2 tsp. sage

Cook chicken and shred. Saute onions and celery in butter until tender. Combine all ingredients and pour into greased baking dish. (This makes a very large amount. I bake mine in a 10.5 x 14.75 baking dish = to 4 qts. Or pour into two smaller dishes and freeze one for later.)
Bake at 350 degrees for 30-40 minutes.

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Taylor's Cornbread Recipe

2 cups milk
1/2 cup butter, melted
2 large eggs
1/4 cup sugar
2 1/2 cups cornmeal
2 cups self-rising flour

Heat oven to 400 degrees. Lightly spray a 9 x 13 baking dish. Beat milk, butter, and eggs in large bowl. Stir in remaining ingredients all at once just until flour is moistened. Pour into dish and bake for 25-30 minutes or until golden brown.

Taylor's Cornbread Recipe

2 cups milk
1/2 cup butter, melted
2 large eggs
1/4 cup sugar
2 1/2 cups cornmeal
2 cups self-rising flour

Heat oven to 400 degrees. Lightly spray a 9 x 13 baking dish. Beat milk, butter, and eggs in large bowl. Stir in remaining ingredients all at once just until flour is moistened. Pour into dish and bake for 25 - 30 minutes or until golden brown.