3 lb. fryer
1 can cream of chicken soup
Salt
Pepper
1 c. buttermilk or plain milk
2 c. chicken broth
1 stick butter
1 c. self-rising flour

Boil chicken - remove from bone. Reuse broth. Cut chicken in small pieces. Place in 13x9x2 dish.

In saucepan mix and bring to boil chicken broth and soup.

In another bowl combine butter, salt, pepper, flour and buttermilk. Mix to form batter. Pour broth mixture over chicken. Spoon batter on top. Bake 425 degrees for 25-30 minutes.