Cook your chicken untill tender. Cool to where you can handle it to debone it and chop it.
Bake the cornbread according to diretions on package. Cool
Crumble the cornbread in a large bowl. Add the rest of the ingredients. Mix well. I use my hands some times to mix it.
Add the sage and pepper according to your taste buds. No salt is usually needed because the soups usually have enough salt in them to season it. But add salt if you desire. Some people like it "Hot" so for them I add chyenne pepper.
Pour into a 9 X 13 baking dish and bake at 350 degrees for about 40-45 minutes or until brown and not too gooey when cutting.