Chicken and Cornbread Stuffing Casserole

1 (7 1/2 oz.) pkg. Pepperidge Farm cornbread mix
1 stick margarine
1 scant tsp. sage
1/2 pt. sour cream
1 can cream of chicken soup
4 whole chicken breasts
1 can chicken broth

Melt margarine and mix with dressing. Place 1/2 mix in 9 x 13 inch dish. Debone chicken and cut up. Place over dressing. Mix sour cream and soup, spread over chicken. Add sage to remaining crumbs and sprinkle over top. Pour 1 cup hot chicken broth over whole dish. Bake at 350 degrees until hot and bubbly, about 20 to 30 minutes.

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