3 lb. fryer or 4 chicken breasts
2 c. reserved chicken broth
1 can cream of chicken soup
1 c. self-rising flour
1 tsp. salt
1/2 tsp. black pepper
1 stick butter, melted
1 c. buttermilk

Cook chicken until tender; remove meat from bones and skin. Reserve broth. Cut chicken into small pieces and place in a 9 x 13-inch pan. In a saucepan, bring to a boil the broth and soup; boil about 2 minutes. In another bowl, combine flour, salt, pepper, buttermilk and butter. Mix thoroughly to form batter. Pour broth mixture over chicken. Spoon batter on top.

Bake at 350°F for 45 minutes.