1 chicken
1 can cream of chicken soup, undiluted
1 c. buttermilk
2 c. chicken broth
1 stick melted butter
1 c. self-rising flour
Salt & pepper to taste

Cook chicken and remove meat from bones. Cut chicken into small pieces and place in 9 x 13 x 2 inch pan. In saucepan, mix soup and broth; bring to boil. Combine flour, butter, salt, pepper and buttermilk. Mix to form batter. Pour broth over chicken and spoon batter over top. Bake at 425 degrees for 25 minutes.