4 chicken breasts, cooked
2 pans of cornbread or two quarts (I always use Buttermilk or "Dixie" cornbread)
2 hamburger or hot dog buns (I have used leftover, homemade yeast rolls or white bread)
2 Tbsp sage (add more to taste. I usually end up adding about a Tablespoon more)
1 medium onion, chopped
2-3 eggs, hard boiled and chopped
2 cans cream of chicken soup (separated)
1 stick margarine or butter, melted
2 cans chicken broth (3-4 cups)