Corn Bread Chicken Bake

Corn Bread Chicken Bake (from Quick Cooking)
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1 1/4 pounds boneless, skinless chicken breast
6 cups cubed corn bread
8 bread slices, cubed
1 medium onion, chopped
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup chicken broth
2 tablespoons butter or margarine, melted
1 1/2 to 2 teaspoons rubbed sage
1 teaspoon salt
1/2 to 1 teaspoon pepper
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Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until juices run clear. Drain and cut into cubes. In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13in by 9 in x 2 in baking dish. Bake, uncovered at 350 degrees for 45 minutes or until heated through.