Break up the cornbread and toss in a large bowl. Set aside.
In a saucepan, saute onions, celery and bell peppers in a little bit of butter until tender.
Add the sauteed veggies and the cooked shredded chicken into the cornbread mixture.
Stir together to combine.
Add in the broth a little at a time. Add in just enough to make it thick and a little soupy.
Stir in a teaspoon of poultry seasoning, sage and black pepper. Start with a teaspoon of each and add more to suit taste.
Stir in the eggs.
Pour into a buttered 9 x 13" casserole pan.
Bake at 350° for 45 minutes or until set.