3-4 c. cooked cubed chicken
1 can cream of chicken soup
1 can chicken broth
1/2 c. self rising flour
1 1/2 c. buttermilk
1/2 c. melted butter

Place chicken in lightly greased baking dish. Blend soup with broth. Pour over chicken. Combine flour, buttermilk, and butter. Mix well. Pour over chicken mixture. Bake uncovered at 350 degrees until brown and bubbly, about 1 hour, until crust rises to top and is golden brown. Serves 6.