Preheat your oven to 350°F (175°C). Grease a large baking dish or casserole dish.

In a skillet over medium heat, sauté the finely diced onions, poblano peppers, and Chinese celery until they turn soft and translucent. Set aside to cool.

In a large mixing bowl, combine the crumbled cornbread and cubed ciabatta bread. Add the shredded roasted chicken to the bread mixture.

Sprinkle the Himalayan pink salt, freshly ground black pepper, sage leaves, thyme, and roasted garlic powder over the bread mixture.

In a separate bowl, lightly beat the eggs from pasture-raised hens. Pour in the homemade organic chicken broth and melted European-style cultured butter. Mix thoroughly.

Pour the egg and broth mixture over the bread and chicken mixture. Add the sautéed vegetables (onions, poblano peppers, and Chinese celery). Gently fold all the ingredients together until well combined.

Transfer the mixture into the greased baking dish, spreading it evenly. Cover the dish with foil.

Place the covered dish in the preheated oven and bake for approximately 30-40 minutes. Remove the foil during the last 10-15 minutes of baking to allow the top to brown slightly.

Once done, let it cool for a few minutes before serving. It can be served as a side dish to complement a meal or as a standalone dish.