1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet, melt the butter over medium heat. Add the diced celery and onion, sautéing until they become translucent and fragrant, about 5 minutes.
3. In a large bowl, combine the shredded chicken, crumbled cornbread, sautéed vegetables, and spices (sage, thyme, salt, and pepper).
4. Pour in the chicken broth and beaten eggs, mixing everything gently until well combined. The mixture should be moist but not soggy.
5. Transfer the mixture into the prepared baking dish, spreading it evenly with a spatula.
6. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and slightly crispy.
7. Let the casserole cool for a few minutes before serving, allowing the flavors to meld together beautifully.

One of the joys of cooking this dish is the aroma that fills your kitchen, reminding me of the bustling dinners we had back home. Remember, cooking is about intuition, so if the mixture feels too dry, add a splash more broth.