2 boxes Jiffy Cornbread Mix (cooked)
4 Biscuits (cooked)
2 Cans Chicken Broth or the Broth from the Chicken
3 Boneless Breasts (Boiled)
2 Tablespoons Sage
2 Tablespoons Butter
2 cans Cream of Chicken Soup
Mix cornbread, biscuits, eggs, sage, salt/pepper, and butter in a large bowl. Set aside.
Boil chicken and onion together.
Once the chicken cools, pull it apart and place in a separate bowl.
Pour chicken broth into the cornbread mixture and mix. If needed, add broth from the chicken.
Grease crockpot and add one can of Chicken Soup.
Add half of the dressing mixture, followed by the chicken, and then by the remainder of the dressing.
Top with the other can of Cream of Chicken Soup.
Cook on Low for 3 to 4 hours.
If needed sooner, cook on high for 1 hour.
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