1.Preheat oven to 425
2.Crumble cornbread and biscuits together in a large mixing bowl.
3.Cook onion and celery for 20 minutes, chop up each and mix with bread
4.Chop up eggs and mix with bread, also mix sage, salt to taste and black pepper
5.Add 3 cups chicken pulled apart in small pieces
6.Add all 3 soups with 3 cans water
7.If it needs more liquid, add milk or chicken broth
8.Cook until brown on top in large casserole dish
