6 leg quarters
2 cups chicken broth
1 can cream of chicken soup
1 cup flour
1 stick of butter
1 cup buttermilk
1/8 tsp black pepper

Boil and debone chicken, cut up and put in bottom of greased casserole dish. Bring to boil 2 cups chicken broth and cream of chicken soup. Pour over chicken. Mix flour, butter, buttermilk and black pepper. Spread over chicken mixture and bake at 325°F until brown.