Place the chicken pieces in a large pot and season with salt and pepper. Cover with water and bring to a boil. Reduce heat and simmer until the chicken is fully cooked and tender, about 25–30 minutes. Remove the chicken, shred the meat, and discard the bones and skin. Reserve the cooking broth for later use.

Place the eggs, onion, and celery in a pot of water. Bring to a boil and cook for 15 minutes. Drain, rinse under cold water, peel the eggs, and chop them finely.

Set your oven to 400°F (200°C) and grease a 9×13-inch baking dish.

In a large mixing bowl, crumble the prepared cornbread and add the torn white bread pieces. Pour 4 cups of the reserved chicken broth over the bread and gently mix until moistened.

Stir in the poultry seasoning, dried sage, salt, pepper, chopped onion and celery, chopped eggs, shredded chicken, and the cream of chicken soup. Mix well. If the mixture seems too dry, gradually add more chicken broth until it reaches a moist, but not soggy, consistency.

Spread the mixture evenly in the prepared baking dish. Bake uncovered for 45 minutes, or until the top is golden brown and the stuffing is heated through.

Allow the casserole to rest for 10 minutes before serving to let it set.

Enjoy! This comforting chicken and cornbread stuffing is perfect as a side or a hearty main dish.