1 (3 lb.) fryer or 4 chicken breasts
1 can mixed vegetables, drained (optional)
2 c. chicken broth
1 can cream of chicken soup
1 c. self rising flour
1/2 tsp. pepper
1 tsp. salt
1/2 stick butter, melted
1 c. buttermilk
1/2 c. sliced mushrooms (optional)

Cook chicken, remove from bones. Put in a long pan. Mix vegetables and mushrooms with chicken. In saucepan, mix and bring to a boil broth and chicken soup. Pour over chicken. In another bowl, mix flour, salt, pepper, melted butter and buttermilk. Pour over chicken and vegetables. Bake at 425 degrees for 25 to 30 minutes until brown.