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1
Poach chicken breasts in broth with bay leaf on medium heat. Add enough water to the pot to cover the chicken. Do not overcook. Remove from broth to cool and set aside the broth -- do not throw away.
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2
To a large pot of boiling, salted water, add pasta. Bring water back to a boil, stir pasta and cook only five minutes after boil restarts. Strain and rinse with cold water. Set aside. The pasta will still be raw in center but will finish cooking in the oven.
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3
Prepare cornbread mix re: package directions. Pour into a lightly greased 9x13 pan. Bake until a deep golden brown crust appears. Set aside to cool.
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4
In large mixing bowl, stir together the canned soup ,milk, horseradish, sage, and pepper. This will be rather stiff. Add milk in small amounts until you have a custard consistency. Stir in the pasta and mix well covering all the pasta.
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5
Cut chicken into cubes. Cut cornbread into cubes. Once all is cooled down, fold into the soup mixture. Let sit, covered about 20 minutes. Gently stir. If it appears dry, add some of the leftover broth until it is creamy again.
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6
Cover with foil Bake at 350 degrees for 20 minutes, uncover, continue baking until top is lightly browned.
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7
++If you are not use to using ground sage, try the 1/4 teaspoons.
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8
Of course, you know your own family so add onions, mushrooms and any other veggie you know will be eaten.
