1 – 2 teaspoons poultry seasoning, to your taste
salt and pepper, to taste
Prepare and bake cornbread according to packet directions (9 x13 inch pan) and set aside to cool. While the cornbread cools poach or simmer the chicken breasts.
Season the chicken with salt and pepper and place in a saucepan or skillet. Add enough water to cover the chicken pieces.
Bring the water to a boil then reduce heat to a simmer. Simmer the chicken for 10 minutes. Turn off heat and let the chicken sit in the hot water for another 10 minutes. Remove chicken to a plate and let cool.
In a very large bowl add the crumbled cornbread. Tear the toasted bread into pieces and add to the cornbread.
Add onion, celery, hard boiled eggs, sage, poultry seasoning, one can cream of chicken soup, both cans of chicken broth, melted butter and salt and pepper to taste.
Gently mix everything together. Spray a 6 quart crock pot with baking spray. Spread half of the second can of cream of chicken soup on the bottom of the crock pot.
Top with 1/3 of the dressing. Add half of the cooked chicken breaking it into pieces as you add it.
Top with 1/3 more of the dressing, remaining chicken and the last of the dressing. Spread the remaining half can of the cream of chicken soup on top. Cover and cook on low for 4 hours.
Cook’s Note: I start my crock pot on high for the first hour. Then turn it to low and cook for the remaining 3 hours. You can also use your favorite homemade cornbread in place of packaged. Two packages of cornbread mix yielded one 9 x 13 inch pan of cornbread.